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1
For the marinade:
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2
Combine the lemon juice, lemon zest, parsley, oil, garlic, salt and pepper flakes in a medium bowl. Measure out and reserve 2 tablespoons of the marinade for serving.
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3
For the shrimp:
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4
Pat the shrimp dry with paper towels, add them to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for 15 minutes. Thread the shrimp onto skewers. Sprinkle one side of the shrimp with the sugar.
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5
For a charcoal grill:
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6
Open the bottom grill vents completely. Light a large chinmey starter filled with briquettes. When the coals are hot, spread them in an even layer over half the grill. Set the cooking grate in place, cover, and open the lid vents completely. Heat the grill until hot, about 5 minutes.
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7
For a gas grill:
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8
Turn all burners to high, cover, and heat the grill until hot, about 15 minutes.
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9
Clean and oil the cooking grate. Place the shrimp, sugared-side down, on the grill (directly over the coals if using charcoal). Cook (covered if using gas) until lightly charred, 3 to 4 minutes.
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10
Flip the shrimp and slide to the cooler part of the grill if using charcoal, or turn off all the burners if using gas. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes longer.
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11
Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.
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12
Per serving:
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13
cal 250, fat 10g, sat fat 1.5g, chol 260mg, carb 5g, protein 35g, fiber 0g, sodium 550mg
