Lemon Garlic Grilled Shrimp


  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons dried crushed basil leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 30 large uncooked shrimp, shelled and deveined (about 1-1/2 pounds)
  • 10 (8-inch) wooden skewers


  1. Combine oil, lemon juice, garlic, salt, basil, and red pepper flakes in a small bowl. Place shrimp in a resealable food storage bag or glass bowl. Pour marinade over shrimp; seal bag, or cover bowl.
  2. Refrigerate 1 to 2 hours to marinate. Soak skewers in water for 30 minutes before grilling.
  3. Remove shrimp from marinade; reserve marinade. Thread 3 shrimp on each skewer, leaving some space between each shrimp.
  4. Place skewers on grill over medium heat 4 to 6-inches from heat source. Cook 8 to 10 minutes or until shrimp turn pink, turning twice during cook time and brushing with reserved marinade. Discard any remaining marinade.
  5. Place grilled shrimp on platter and garnish with fresh basil leaves and lemon slices if desired. 10 appetizer servings.

TIP: To help prevent wooden skewers from charring, wrap ends in foil before grilling. Alternately, shrimp may be placed on metal skewers or sturdy fresh rosemary twigs.

NOTE: To broil shrimp, place on lightly oiled broiler pan; broil 4 to 6 inches from heat, continue as directed in recipe.