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Large shrimps, I first ate when I went on a visit to Karachi after that they have stayed a favorite part of my culinary diet. Although, lately because of my cholesterol issues, I have been cautious to not eat it too many times in a month. Which to be honest, isn’t difficult, because there is so many varieties and culinary gourmet experiences out there that you can literally eat a different meal every day. This recipe is are very low fat and so easy to make that it is easy to rustle up whenever you want.

Ingredients

  • 1/4 cup lemon juice
  • 3-4 tbsp olive oil
  • 3 tbsp chopped fresh parsley
  • 1 tbsp grated garlic
  • 2tbsp oregano
  • black pepper to taste
  • 1/2 tbsp crushed red pepper flakes to taste
  • 1 1/2 pounds Large peeled shrimp

Method

  1. In a large bowl, stir together the olive oil, lemon juice, parsley, garlic, crushed red pepper flakes and black pepper.  Add shrimp and toss around to coat. Marinate in the refrigerator for 1 hour or until you need to eat.
  2. Preheat grill on high heat.
  3. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. Interlay with fresh vegetables of choice if you want.
  4. Grill for 3 minutes per side.
  5. Serve hot with oyster sauce and grilled green vegetables on the side.

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