Ingredients
- 16 Ounces Raw Shrimp Peeled and deveined
- 4 Cloves Garlic Chopped
- 1 Tsp. Red Pepper Flakes
- 2 Tblsp. Parsley Chopped
- 1 Tblsp. Lemon Zest
- 2 Tblsp. Fresh Lemon Juice
- 1 Tblsp. Dry Vermouth
- 1/4 Cup Olive Oil
Servings:
Instructions
- Once the shrimp are shelled and deveined, dry them thoroughly between paper towels. Place the shrimp in a zip top plastic bag.
- Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag with the shrimp. Seal the bag and refrigerate for at least 2 – 3 hours or as long as 4 -5.
- Heat a grill basket over a medium high fire. Spray lightly with olive oil non-stick spray. Remove the shrimp from the marinade and add to the grill basket. Discard the marinade.
- Cook, stirring frequently and gently. Move the basket around the grill as needed to keep the heat uniform. Cook until the shrimp turn pink and curl up slightly. This should take 7 – 10 minutes or so. Do not over cook.
- If you are using a broiler, give them 3 minutes or so than flip them and give them 3 -4 minutes more they should be pretty in pink and slightly curled up.
- Bake these little beauties at 375 degrees for 5 – 8 minutes or so turning half way through.
- Remove the shrimp from their heat source and arrange on a platter. Serve with picks as an appetizer. These can also be served as a main dish with side dishes of your choice.
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