It’s August and the corn is as high as an elephant’s eye. It’s also time for cookouts, but what if you are sick of burgers and hotdogs to go with your corn on the cob? Well, luckily, my sister-in-law is an amazing cook and she shared this recipe with me and it is both simple and delicious!! The recipe instructions are for grilling; however, I have also cooked them in the oven on a pan with edges so the juices don’t drip.
Grilled Shrimp with Lemon and Oregano
3 lbs. large or jumbo shrimp in shell (uncooked)
4 large garlic cloves
¾ tsp. salt
5 Tbsp. fresh lemon juice
½ tsp. black or white pepper
¾ cup extra virgin olive oil
¼ cup finely chopped fresh oregano
2 lemons cut into 6 wedges each
Snip through shells of the shrimp along middle of back using kitchen shears, exposing vein and leaving tail intact. Devein the shrimp, and remove the excess shell.
Dressing: Mince and mash garlic into a paste with the salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with the lemon juice and pepper and blend till smooth. With blender running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in the chopped oregano. Prepare grill for cooking with medium-hot charcoal (moderate heat for gas grill). Toss the shrimp with ¼ cup of the prepared dressing in a large bowl and marinate for 15 minutes. Reserve remaining dressing for after cooking (note: do not marinate more than 15 minutes).
Wrap the shrimp in aluminum foil and grill for 6-8 minutes (check shrimp and cook a few minutes longer if necessary) Shrimp should be opaque all the way through, not translucent.
When done serve with the remaining dressing and lemon wedges.