8 jumbo shrimp (count 16)
1/4 cup olive oil
2 cloves of garlic, minced
1/2 tsp. crushed red pepper
Juice from half of a lemon
Salt to taste.
-In a plastic bag mix the shrimp with the olive oil, garlic, crushed red pepper, and lemon juice.
-Let the shrimp marinate for at least 10 minutes, but no more than 30 or the lemon juice with start to "cook" the shrimp.
-Drain the shrimp and thread the onto skewers. (If using wooden skewers, make sure to soak them in water for at least 30 minutes prior to grilling.). Season the shrimp with salt.
-Grill over high heat for 2-3 minutes on each side, or until the shrimp have turned pink and are firm to the touch.
Notes: I served the shrimp alongside the Italian Pasta Salad and some grilled bread. It was a great summer meal. Make sure to watch the shrimp closely when they are on the grill, as they only take a few minutes on each side to become fully cooked. If the shrimp are overcooked, they will be tough and rubbery.