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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When I was in second grade, my class put together a cookbook. I saw this recipe from one of my friends, and I thought my mom would like it. Ingredients:
2 tablespoons olive oil |
2 tablespoons lemon juice |
3 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds uncooked jumbo shrimp, peeled and deveined |
hot cooked jasmine rice |
minced fresh parsley |
Directions:
1. In a large bowl, whisk the first five ingredients. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
2. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with rice; sprinkle with parsley. Yield: 6 servings.
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