One of my favorite foods from the sea is shrimp, mainly because it is easy to cook so many ways and it cooks very fast.  One of my fiancés favorite ways for me to prepare shrimp is to grill it.  So here is the recipe for “my” grilled shrimp.

First thing I do is prepare the marinade, obviously you will make more or less marinade depending on the amount of shrimp you are going to prepare.  This recipe is based on 2lbs of shrimp.

In a bowl combine:

3tbsp of lemon juice
3tbsp of olive oil
3 cloves of garlic roughly chopped
Salt and pepper to taste

Shell and de-vein 2lbs of fresh shrimp (I like to use larger shrimp 6-8 to a pound) and place in a container with a lid and pour marinade over shrimp.  Place cover on container and rotate the container a few times to ensure that the shrimp are well coated with marinade and place in fridge for 30 – 60 minutes.  The lemon juice will start to cook the shrimp so leaving it in the marinade any longer will affect the texture of the shrimp.

Once the shrimp has finished marinating remove from container season with the “Emerge all purpose rub”.  I like to lean on the generous side with the seasoning ensuring it is well coated.  Place shrimp on an oiled medium high heat grill.  Cooking time will depend on the size of the shrimp you have, the larger ones I prepared for this recipe took about 5 minutes total to cook.  2 ½ minutes on one side and 2 ½ on the other, just make sure that the shrimp becomes opaque and that the middle is cooked through.

Now its time to put on a plate and enjoy, if you want to kick up the lemon zing you could always add a little more lemon juice over the top.

The stats for 4oz of raw shrimp are:

20g protein 0g carbs 1-2g fat, assuming a little of the olive oil gets absorbed by the shrimp during the marinade we can add another gram of fat per 4oz serving.