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Lemon-Herb Grilled Seafood

Recipe photo courtesy of David Tsay

We used thyme sprigs in our marinade, but you can use other fresh herbs, such as rosemary, oregano, or marjoram for this light grilled dish.

Source: Martha Stewart Living, July 2002
Servings

Ingredients

Directions

Cook's Notes

The marinade can be made a day in advance. Add the fish and shrimp up to an hour before you want to cook them -- the acid from the lemon juice will start to "cook" the seafood if it stays in the marinade much longer. You may want to grill the shrimp on wooden skewers.

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