After you’ve deveined your shrimp, carefully make a slice open the already exposed side of the tail until almost flat. Repeat with the remaining shrimp.
Place in a bowl and add the olive oil, Ouzo, garlic, lemon, salt, pepper and parsley and toss to coat.
Thread wooden skewer beginning from the tail end. Pre-heat your grill to high heat. Clean your grill top with a BBQ brush. Wipe your grill surface with oil.
Place your shrimp on the grill (meat side first) for 1 to 1 1/2 minute then flip. The shrimp should be pink in colour.
Place on a platter, serve with grilled half lemons, drizzle with olive and sprinkle with chili flakes and serve.
Notes
Look for shrimp that are already deveined but the shells are still on.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
One Response
Just back from Alonissos where I ate Shrimp Saganaki and Greek salad everyday! Can’t wait to return.