Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1 1/2 lbs P+D raw shrimp large (20-30/pound)
- 2 Garlic Cloves
- 2 TBLS Good olive oil
- 1/2 TBLS Coarse Salt
- 1 tsp Paprika
- 1 tsp Cayenne Pepper (or more or less to taste)
- 2 TBLS Lemon juice
Directions
Clean and devein Shrimp if needed (a few hours in advance is fine, store in fridge)
Mince garlic
Mix garlic, salt, paprika, and cayenne in small bowl
Add oil and Lemon juice a bit at a time until you have a runny paste suitible for brushing on shrimp. You do not need to use all of either. ( make ahead as well and store on counter)
On preheated grill (Medium high) place shrimp and coat with paste. Be quick so as not to over cook! Turn after 2 minutes for another 1 -2 minutes until shrimp are nice and pink. DO NOT OVERCOOK!
Using a pan with holes in it (a vegetable grilling pan) makes this much easier. Just stir well and cook until done.