1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped parsley
lemon wedges for serving
Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
Marinate for at least 15 minutes or up to 2 hours.
Thread the shrimp onto skewers. Heat your griddle over medium high heat.
Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
Shrimp cook very quickly, so it’s imperative to watch your shrimp to make sure they don’t overcook. Shrimp typically take about 2-3 minutes per side on the grill. You’ll be able to tell when the shrimp are done because they’ll turn pink and opaque.
Don’t marinate the shrimp for longer than 2 hours. The acid from the lemon juice can actually cook the shrimp without any heat needed, which is what happens with a long marinade time.