Gamberoni alla griglia
Grilled Shrimp in the Italian manner
- 1 kilo 2 lbs shrimp or langoustines preferably unshelled and, if possible, with heads still on
For the marinade/sauce
- 250ml 1 cup extra virgin olive oil
- 2 lemons juice of
- 1-2 garlic cloves finely minced
- A few sprigs of fresh parsley finely minced
- Salt and pepper to taste
Whisk all the marinade ingredients together in a mixing bowl until well emulsified. Taste and adjust for seasoning.
In another bowl, add the shrimp and enough of the marinade to coat them nicely. Mix well and let it sit for about 30 minutes.
While the shrimp are marinading, prep and heat up your grill.
When the shrimp have marinated and the grill searingly hot, lay down your shrimp directly over the embers and grill no more than 3-5 minutes on each side, or until they have turned pink and browned a bit.
Lay the shrimp out on a serving platter and nap with some of the remaining marinade as a sauce. Serve with any extra sauce on the side for those who want more.