Ingredients
- 16 Ounces Raw Shrimp Peeled and deveined
- 4 Cloves Garlic Chopped
- 1 Tsp. Red Pepper Flakes More or less to taste
- 2 Tblsp. Chopped Fresh Parsely
- 1 Tblsp. Lemon Zest
- 2 Tblsp. Fresh Lemon Juice
- 1 Tblsp. Dry Vermouth
- 1/4 Cup Olive Oil
Servings:
Instructions
- Dry the peeled and deveined shrimp between paper towels, then place them in a zip top bag.
- Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag of shrimp. Seal the bag and refrigerate for at least 2 hours, but no longer than 5.
- Grilling: Heat a grill basket over a medium high fire. Spray the basket with non-stick spray. Remove the shrimp from the bag and add to the grill basket. Cook stirring gently until the shrimp turn pink and curl slightly. This takes 7 -10 minutes.
- Broiling: Place the shrimp in a single layer on a rimmed baking sheet. Drizzle with a little of the marinade. Broil 3 – 4 minutes. turn the shrimp and broil for 3-4 minutes more.
- Baking: Lay the shrimp on the baking sheet as for broiling. Bake 3-4 minutes, turn the shrimp and broil 3-4 minutes more
- Frying: Heat a large skillet and add about 2 tablespoons of the marinade. Add the shrimp and saute, turning frequently until they turn pink .
- Once the shrimp are slightly curled and pretty in pink remove them from the heat source and serve as an appetizer or main dish.
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