Red Meat Allergy Friendly Garlic-Herb Shrimp Skewers
Total time43 min
Prep time15 min
Cook time8 min
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 3 tbsp olive oil
- 4 cloves garlic, finely minced
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- lemon wedges, for serving
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't scorch on the grill.
- 2
In a mixing bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, parsley, thyme, rosemary, turmeric, ginger, and salt until combined.
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