Ingredients:

  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice (must be fresh)
  • 1 Tbsp Lemon Zest (approx. zest of one medium lemon)
  • 3 cloves Garlic, freshly minced
  • 2 tsp Smoked Paprika (Pimentón Dulce)
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt, fine grain
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Parsley, finely chopped
  • Pinch Cayenne Pepper (optional)
  • 1 lb Large Shrimp (Prawns), peeled and deveined (21/25 count)

Instructions:

  1. Combine Wet Ingredients: In a mixing bowl, whisk together the olive oil and fresh lemon juice until slightly emulsified.
  2. Add Aromatics and Spices: Incorporate the lemon zest, minced garlic, smoked paprika, oregano, salt, pepper, cayenne (if using), and fresh parsley. Whisk thoroughly until well combined.
  3. Clean and Dry: Ensure the shrimp are fully peeled and deveined. Pat the shrimp very dry using paper towels. This is crucial for maximizing flavour adherence and achieving good char.
  4. Marinate: Place the dry shrimp into the marinade bowl. Toss gently to ensure every piece is coated.
  5. Chill: Cover the bowl and refrigerate for 30 minutes. Do not exceed 1 hour, as the lemon juice will begin to 'cook' the delicate protein, resulting in rubbery texture.
  6. Skewer and Prep the Grill: Preheat the grill to medium-high heat (about 200°C / 400°F). Ensure the grates are clean and lightly oiled. Thread the shrimp onto the skewers (soak wood skewers first). Discard the remaining marinade.
  7. Grill: Place the skewers directly over the heat. Cook for 2–3 minutes per side.
  8. Check Doneness: Flip when the shrimp turns opaque pink and develops noticeable grill marks. Total cook time is typically 5–7 minutes. The shrimp will curl slightly, forming a 'C' shape when perfectly cooked.
  9. Rest and Serve: Remove from the grill immediately. A quick spritz of fresh lemon juice before serving provides a final burst of brightness.