Grilled Shrimp with Lemon Zest
8 jumbo peeled, deveined shrimp, 6 to 8 count
Extra-virgin olive oil, for drizzling
1 tablespoon chopped parsley leaves
1 lemon, zested
2 cloves garlic, minced
Cut shrimp along deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and minced garlic. Turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink.
