Spanish Shrimp

  • Servings: 4


  • 1 1/2 pounds large shrimp, shelled, deveined, and patted dry
  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 lemon, cut into wedges, for serving


  1. In a medium bowl, combine shrimp, oil, garlic, salt, and red pepper flakes; toss gently. Cover with plastic wrap, and refrigerate for 30 minutes or up to 2 hours.

  2. Preheat grill to high. Grill shrimp until opaque and firm to the touch, about 3 minutes. Serve immediately with lemon wedges.


Be the first to comment!