Ingredients:

  • 1/4 cup (60 ml) olive oil, extra virgin
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 1/4 teaspoon (1.25 ml) sea salt, or to taste
  • 1/4 teaspoon (1.25 ml) black pepper, freshly ground
  • 1 pound (450g) large shrimp (21-25 count), peeled and deveined

Instructions:

  1. In a medium bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, oregano, red pepper flakes (if using), salt, and pepper.
  2. Add the shrimp to the marinade. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled.
  4. If using skewers, thread the shrimp onto the skewers, leaving a small space between each shrimp.
  5. Place the shrimp (or skewers) on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and their internal temperature reaches 145°F (63°C).
  6. Remove the shrimp from the grill and serve immediately.