Mediterranean Marinated Grilled Shrimp Skewers

This recipe is a modification of the Greek-Marinated Shrimp Skewers with Lemon Dill Sauce from Dishing Out Health by Jamie Vespa. I was busy entertaining, so I didn’t take time to take a picture of the shrimp skewers.

Serves 4 to 6

Ingredients

Shrimp and Marinade

• 48 large peeled and deveined shrimp (1 1/2 pounds of shrimp)
• 1/4 cup lemon infused olive oil (thanks to my friend Jeanne from AJeanneInTheKitchen.com)
• 2 teaspoons of dried oregano
• 1 heaping teaspoon of dried dill weed
• 1 heaping teaspoon of garlic powder
• 1 heaping teaspoon of smoked paprika (regular paprika will work)
• 1 teaspoons salt
• 4 to 5 grinds of a black pepper grinder
• 3 limes, zested and juiced

For the grill

• 1 tablespoon of oil for oiling grill grate

Tools:

Medium sized bowl, whisk or fork, spoon, something to cover the bowl, plate, plastic wrap, 8 metal skewers, grill or grill pan, tongs, paper towel, serving platter or plate (I used a cutting board.)

Instructions

1. Add 1/4 cup lemon infused olive oil, oregano, dill weed, garlic powder, smoked paprika, salt, pepper, lime zest and lime juice into the medium sized bowl. Whisk them together until oil and lemon juice are mixed.
2. Add the shrimp and stir with spoon to coat the shrimp.
3. Cover the bowl and place in the refrigerator for 2 to 3 hours (can remain refrigerated up to 5 hours.)
4. Remove bowl from refrigerator and curl shrimp. Skewer the shrimp through the curl in two places so they will stay on the skewer better. Skewer six shrimp on each skewer, leaving about 2 inches at the top so the skewer. The shrimp should touch each other. There should be at least 3 to 4 inches at the bottom of the skewer.
5. Place the skewers on a plate and cover with plastic wrap.
6. Turn the grill on and set it to medium heat. Let it get hot. Take a paper towel and fold it into a small square that can be held by the tongs. Pour the tablespoon of oil onto the paper towel. Using tongs quickly rub the folded up paper towel over the grill.
7. Place the shrimp skewers on the grill. When you see the edge of the tails start to turn pink, flip the shrimp skewers over using tongs. After a minute, check the shrimp to see if they are pink on the side facing the grill. If the shrimp is pink, remove from the grill using tongs and place on a platter.

Notes:

For a beautiful presentation, I placed the shrimp skewers at a diagonal on my multi-wood cutting board.

If using a grill pan, heat pan over medium heat until hot, oil the pan with the tablespoon of oil and place the shrimp skewers on the pan. Cook until the edge of the tail turns slightly pink, then flip the skewers. Cook until the shrimp is pink on the side facing the grill pan.