2 lbs of shrimp, peeled and deveined
2 tbsp extra virgin olive oil
2 garlic cloves, minced
2 sprigs lemon thyme
1 tsp fresh parsley, chopped
1 lemon cut into wedges
2 aluminum foil squares stacked together, large enough for all the skewers.
Soak skewers in water for 30 minutes (one hour best).
In a small bowl combine olive oil, garlic, thyme and parsley.
While the grill preheats, skewer the shrimp and lemon wedges.
Lay the foil on the grill and arrange the skewers on top. Drizzle with the olive oil mixture.
Cook until the shrimp is pink and no longer opaque. Pour the juices from the tinfoil over the shrimp before serving.
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