Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 1 tsp honey
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large non-reactive mixing bowl, whisk together the lemon juice, lemon zest, honey, minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
  2. While whisking constantly, slowly drizzle in the extra virgin olive oil to create a thickened, stable emulsion.
  3. Add the patted-dry shrimp to the bowl and toss thoroughly until every piece is fully coated in the marinade.
  4. Cover the bowl and refrigerate for 15 to 20 minutes. Do not exceed 20 minutes to prevent the acid from toughening the seafood.
  5. Preheat a cast-iron skillet or grill to high heat until shimmering. Arrange shrimp in a single layer.
  6. Sear the shrimp for 2 minutes per side until a bronzed crust forms and the centers are opaque and snappy.