Peel and Eat Shrimp

As promised, here is one of the recipes we made this weekend.

This is one of my all time favorite recipes. It tastes great and is insanely easy to throw together. The first time I made this, I was amazed at how flavorful the shrimp were with so few ingredients in the marinade. It has become a family favorite and my go-to dish as either an appetizer or main dish. The shrimp are also great the next day, cold, on a salad.

Grilled Marinated Shrimp (aka Peel and Eat Shrimp)

(adapted from John Ash's Cooking One on One)

For the shrimp
1 pound large shrimp (16-20 size or larger)
1/2 teaspoon salt

For the marinade
1/4 cup olive oil
2 teaspoons finely minced or pressed garlic
1 tablespoon finely minced green onions
1/2 teaspoon finely chopped fresh oregano (or 1/4 teaspoon dried)
1/4 teaspoon red pepper flakes (I use 1/2-1 tsp.)
2 tablespoons white wine, preferably a dry or off-dry aromatic
Salt and Pepper to taste
Splash of lime juice

1. Peel and devein the shrimp. (I leave the peel on. I think the shrimp are more flavorful that way) 2.Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. 
3. Prepare a charcoal fire or preheat a gas grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook; the shrimp should remain slightly transparent in the middle.
4. Enjoy!