Grilled shrimp and lemon wedges

Time 25 minutes
Yields Serves 4
Grilled shrimp and lemon wedges
(Los Angeles Times)

In a large bowl, whisk together the lemon juice, olive oil, lemon zest and garlic. Add the shrimp, stir to coat them evenly, cover with plastic wrap and refrigerate for at least 1 hour and no more than 3 hours.


Soak 8 to 10 bamboo skewers in water for 30 minutes before threading. Heat an outdoor or indoor grill, a double-sided grill or the broiler.


Cut each lemon into 8 wedges. With the tip of a small, sharp knife, remove any visible seeds from the wedges.


Remove the shrimp from the marinade and thread 3 shrimp and 2 lemon wedges on each skewer. Pass the point of the skewer through both the head and tail end of each shrimp.


Season the shrimp on both sides with salt and pepper. Place the skewers on the grill rack directly over the fire, or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs. If using an indoor double-sided grill, grill for 2 minutes only. Serve immediately, encouraging guests to slide the shrimp and lemon wedges off their skewers and squeeze the warm lemon over the shrimp.

From Martha Rose Shulman.

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