1 Tbsp minced fresh lemon thyme or thyme
3 Tbsp fresh lemon or lime juice
1 Tbsp olive oil
1 tsp freshly ground pepper
Salt, to taste
16 large shrimps, peeled and deveined
Vegetable oil for cooking
1 lemon, cut into wedges
In a bowl, combine lemon thyme, lemon juice, olive oil, pepper and salt. Add shrimp and toss to coat. Cover and refrigerate 1 – 2 hrs.
Preheat a grill pan or prepare a fire in a grill. Coat grill pan with vegetable oil and lay shrimp on pan. Or skewer shrimp and place on grill. Cook 2 – 3 minutes. Turn shrimp and continue cooking until pink and opaque throughout.
Serve with lemon wedges.
Serves 4.
