Title: Barbecued Shrimp Scampi
Categories: Smoke Seafood
Yield: 1 Servings
| 1/4 | c | Olive oil |
| 1/4 | c | Lemon juice |
| 3 | tb | Chopped parsley |
| 1 | tb | Fine chopped garlic or shallots |
| 1 | tb | Fine grated lemon zest |
| 1 1/2 | lb | Large shrimp (about 36) |
Soak 6 thin wooden skewers, 8 inches long, in water for 1 hour to prevent
burning. If wooden skewers are unavailable, use thin metal skewers and no
soaking is necessary. Peel and devein the shrimp, but leave tails on. Rinse
shrimp under cold water. Drain on paper towels. In a large bowl, combine
marinade ingredients. Toss in shrimp, cover loosely and refrigerate for 30
minutes, but no longer because when uncooked seafood is placed in vinegar
or citrus juices for longer than 15-30 minutes, it begins to "cook". Remove
shrimp from marinade. Thread 6 shrimp on each skewer sideways. Grill 4-5
inches over medium high heat for about 2 minutes on each side, brushing
once with marinade. They cook very quickly, so be careful to not overcook
or it will be tough. Remove from heat and serve with lemon wedges.