Marinated in garlic, lemon zest, and herbs for exactly 20 minutes. Seared hard on a flat top in under 8 minutes total. Finished with a bright herb oil that cuts straight through the char. These shrimp skewers will make everything else on the summer menu feel like an afterthought.
Lemon Garlic Shrimp Skewers
|HALO
Lemon Garlic Shrimp Skewers
HALO
4 people
15 minutes
8 minutes
530
American
Main
Thread the marinated shrimp onto skewers, 4–5 shrimp per skewer depending on size. Thread through both the tail and the body of each shrimp in a slight S-curve so they lie flat against the griddle surface rather than spinning on the ske...
Ingredients
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700g large shrimp, peeled and deveined, tails on
8–10 flat metal skewers or pre-soaked wooden skewers
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4 tablespoons olive oil
4 cloves garlic, finely grated
Zest of 2 lemons
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon dried chili flakes
1 teaspoon fine salt
½ teaspoon coarse black pepper
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4 tablespoons good extra virgin olive oil
Small handful fresh flat leaf parsley, very finely chopped
Small handful fresh mint, very finely chopped
Juice of half a lemon
Pinch of flaky sea salt
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Lemon wedges
Warm flatbread or pitta
Greek yogurt or tzatziki
Directions
Combine all marinade ingredients in a bowl. Add the shrimp and toss to coat completely. Marinate for 20 minutes at room temperature. Shrimp marinate fast and the acid in the lemon juice begins to denature the protein on the surface if left too long. 20 minutes is enough for full flavor penetration without changing the texture.
While the shrimp marinate make the fresh herb oil. Combine olive oil, finely chopped parsley, mint, lemon juice, and flaky salt in a small bowl. Stir to combine. The herb oil should be bright green and fragrant. Set aside at room temperature. No need to refrigerate, the cold mutes the flavor and the oil thickens.
Thread marinated shrimp onto skewers. 4–5 shrimp per skewer depending on size. Thread through both the tail and the body of each shrimp in a slight S-curve so they lie flat against the griddle surface rather than spinning on the skewer.
Remove shrimp from the marinade and pat lightly with a paper towel to remove excess surface liquid. Not bone dry, the marinade has coated the shrimp and that's fine but excess pooling liquid will steam rather than sear.
Place skewers flat on the griddle surface. The skewer format means every shrimp makes full contact with the steel simultaneously. This is the advantage of flat metal skewers over round ones which allow the shrimp to rotate away from the surface. Leave alone for 2 minutes.
Flip the skewers once. Cook for a further 90 seconds on the second side. The shrimp should be pink, slightly charred at the edges, and just opaque all the way through. Remove immediately.
Lay the skewers on a board or platter. Spoon the fresh herb oil generously over every skewer. Add a squeeze of lemon over the top. Serve immediately with warm flatbread and yogurt alongside. Pull the shrimp from the skewers at the table.
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