Source: Midwest Living


Recipe Summary

15 mins
6 mins
20 mins
41 mins


Ingredient Checklist


For dipping sauce:
  • In a medium bowl, whisk together 1/2 cup oil, lemon peel, and juice. Stir in oregano, garlic, and pepper. Let stand at room temperature for 20 minutes (Or, make up to to 12 hours ahead; cover and chill. Let stand at room temperature 30 minutes before serving.)

For shrimp:
  • Using a small sharp knife, make a slit about 1/8-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with 3 tablespoons olive oil to lightly coat.

  • Sprinkle salt over the shrimp and toss to coat evenly.

  • For a charcoal grill, grill shrimp on the greased rack of an uncovered grill directly over medium coals 3 to 4 minutes per side or until shrimp shells are pink and the flesh is opaque. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on greased grill rack over heat. Cover and grill as above.) Serve immediately with dipping sauce.

Serving Tip:

This is my favorite party "ice breaker" appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins, everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is so much more fun!

Nutrition Facts

516 calories; fat 40g; cholesterol 259mg; saturated fat 6g; carbohydrates 4g; protein 35g; vitamin a 291.5IU; vitamin c 12.4mg; sodium 1217mg; calcium 101mg; iron 4mg.