1 c fresh cilantro
1 c fresh flat-leaf parsley leaves
1/4 c lemon juice
2 T chopped garlic
2 t paprika
1 t kosher salt
1/4 t cayenne
1/2 c olive oil
2 lbs extra large shrimp, peeled and deveined
Preheat grill or broiler to high
Process cilantro, parsley, lemon juice, garlic, paprika, salt, and cayenne in a blender of food processor. Pulse until chopped, scraping down sides as needed. Drizzle in olive oil while machine is running.
Pour marinade over shrimp; marinate 15 minutes.
Skewer shrimp from the tail-end through to the head end. Grill 2 minutes per side.
The book says to serve with creamed corn but I serve with rice.
This is really good (so much so that we served at our wedding).
From Cuisine at Home (Weeknight Menus).
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