Lemon Herb Grilled Shrimp

If you're looking for the perfect summer appetizer that's light, bright, and full of fresh flavor, this Lemon Herb Grilled Shrimp delivers. It’s a simple, elegant dish that starts with smoky grilled shrimp tossed in a lemony marinade packed with garlic, chili, and garden herbs. You can serve it warm, chilled, or at room temp, making it just as perfect for dinner parties as it is for casual weekends at home.

Ingredients:

• 1 to 1½ lbs large shrimp, peeled and deveined (tail-on or off)

• Zest of 2 lemons

• Juice of 1 lemon (more to taste)

• ¼ cup extra virgin olive oil

• 4–5 garlic cloves, finely grated or mashed into a paste

• ½ tsp red chili flakes (adjust to taste)

• ½ tsp kosher salt (adjust to taste)

• Freshly cracked black pepper, to taste

• 2 tbsp flat-leaf parsley, finely chopped

• 1 tbsp chives, thinly sliced

• 1 tbsp fresh dill, chopped

Preparation:

1. In a large mixing bowl, whisk together the lemon zest, lemon juice, olive oil, garlic, chili flakes, salt, pepper, and chopped herbs. Set aside.

   
   

2. Pat the shrimp dry with paper towels. Drizzle lightly with olive oil and season with a pinch of salt and pepper.

   
   

3. Heat a grill pan (or outdoor grill) over medium-high heat. Grill the shrimp for 1–2 minutes per side, just until opaque and lightly charred. Do not overcook.

   
   

4. While the shrimp are still warm, add them to the marinade and toss to coat evenly. Let them sit for 20–30 minutes at room temperature, or refrigerate if making ahead. If chilled, bring to room temperature before serving.

   
   

5. Arrange on a platter with extra herbs and lemon wedges. Serve with grilled bread or crostini for dipping.