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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

lemon grilled shrimp

EarlEarl Posts: 468
edited November -1 in Seafood


• &#189 Cup lemon juice
• &#189 Cup vegetable oil
• 1 Tbs finely chopped fresh parsley
• 2 Clove garlic, minced
• 2 tsp grated lemon rind
• 2 tsp dry mustard
• &#188 tsp cayenne pepper
• Pinch black pepper
• 2 lb large shrimp


Peel shrimp,leaving the tail on,and devein.Place a sturdy plastic bag
in a large mixing bowl. Stir together all ingredients into bag along
with all shrimp. Mix well all over shrimp. Leave bag in bowl in the
event the bag leaks.
Refrigerate for 30 mins, not much longer than that.Remove from the
marinade, save for basting.

Place shrimp on a greased EGG grill, at a temp of 350- 375. Turn
over after 2 mins, and baste. Remove once shrimp are pink
and firm to the touch.


To assist in the turning the shrimp, place on well soaked wooden
skewers, 5 to 6 per skewer. Serve with grilled corn still in husk.

Number of Servings:

Time to Prepare:

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