Lemony Herb-Grilled Jumbo Shrimp

1. 1

   Using kitchen scissors, cut down the back of each shrimp through the shell and halfway through the meat.

2. 2

   Remove the dark veins and transfer the shrimp in their shells to a large bowl.

3. 3

   In a mortar or food processor, crush the garlic, ginger, oregano, sage, cilantro, crushed red pepper and lemon zest with 1 teaspoon of kosher salt until a coarse paste forms.

4. 4

   Stir in the 1/2 cup of olive oil.

5. 5

   Pour the mixture over the shrimp and toss to coat thoroughly.

6. 6

   Let stand at room temperature for 1 hour.

7. 7

   Light a grill.

8. 8

   Grill the shrimp over moderately high heat, turning once, until white throughout, about 4 minutes.

9. 9

   Transfer the grilled shrimp to plates.

10. 10

    Squeeze the lemon halves over the shrimp, drizzle with olive oil, season lightly with salt and pepper and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.