Ingredients
Scale
- 1½ pounds medium to large shrimp, peeled and deveined, tails on
- 2 large shallots, cut into chunks
- 1/3 cup avocado oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, finely grated
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Flaky salt, for finishing
- Lemon wedges, for serving
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a medium bowl, whisk together 1/3 cup avocado oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 finely grated garlic clove, 3 tablespoons finely chopped parsley, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Reserve about 3 tablespoons of the sauce in a separate bowl for finishing later.
- Add 1½ pounds shrimp to the remaining marinade and toss until evenly coated. Let marinate in the fridge for 20 minutes.
- Thread the shrimp onto skewers, adding pieces of shallot between some of the shrimp.
- Preheat a grill or grill pan over medium-high heat.
- Grill the skewers for 2-3 minutes per side, until the shrimp are opaque and lightly charred.
- Transfer to a serving platter and spoon the remaining reserved sauce over the top. Finish with flaky salt and serve with lemon wedges.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Mains
- Method: Grill
- Cuisine: Mediterranean