Greek Grilled Jumbo Shrimp W Lemon Oregano Dressing Recipes

GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO

Grilled Jumbo Shrimp with Lemon and Oregano image

Provided by Ruth Cousineau

Categories Citrus Garlic Herb Shellfish Shrimp Summer Grill/Barbecue Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3 lb jumbo shrimp in shell (7 or 8 per pound)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges

Steps:

Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

GREEK GRILLED JUMBO SHRIMP W/ LEMON & OREGANO DRESSING

Greek Grilled Jumbo Shrimp W/ Lemon & Oregano Dressing image

Aahhh another FAV from GOURMET MAGAZINE. PERFECT as a SUMMERTIME GRILL APPY! Have plenty of Crusty Bread to dip into any leftover dressing! NOTE: Number of servings vary on size per lb for shrimp.

Provided by iLuv2cook 2

Categories Very Low Carbs

Time 50m

Yield 20 shrimp approx, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs large shrimp (APPROX.7/8 SHRIMP PER LB)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano
3 lemons (Cut into 6 WEDGES)

Steps:

Clean and Devein Shrimp leaving shells in place.
Mince and mash Garlic in a Mortar and Pestle. Place in Blender with Fresh Lemon Juice and Black Pepper until smooth. With motor running, add oil in a slow stream, blending till emulsified. Transfer dressing to a bowl and add in your chopped FRESH OREGANO.
Prepare your GRILL (Moderate Heat for GAS and Direct Heat with Med-HOT Charcoal.
Toss Shrimp with 1/4 Cup Dressing in a Large Bowl and marinate NO more than 15 minutes(Texture of Shrimp will change if marinated longer!).
Brush Lemon wedges with some of remaining dressing and grill till marks appear (approx 5 minutes) then transfer to large patter.
GRILL shrimp on lighlty oiled Grill Rack, turning over once till cooked through approx 8 minutes total Transfer to platter with Lemons as grilled ~ Top with remaining dressing!

Nutrition Facts : Calories 312.8, Fat 22.1, SaturatedFat 3, Cholesterol 214.9, Sodium 1184.6, Carbohydrate 5.2, Fiber 0.9, Sugar 0.8, Protein 23.7

GREEK GRILLED SHRIMP

Greek Grilled Shrimp image

This recipie was in the local newspaper last week and it looked so good I had to try it. It's Great! The melding of lemon, oregano, garlic and olive oil can't be beat when applied to shrimp on the BBQ.

Provided by Dugyb

Categories Greek

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs cleaned large shrimp
1/4 cup olive oil
1 teaspoon course sea salt
1/2 teaspoon pepper
1 tablespoon grated lemon peel
1 tablespoon oregano
1 garlic clove
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 teaspoon dried thyme or 1 teaspoon oregano

Steps:

Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes.
Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done).
Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.

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