Grilled Shrimp

I have to admit that I have never been an Emeril Lagassi fan.  I started watching Food Network after his heyday so I never really knew what he was all about.  That is why I haven’t really paid attention to his recipes that pop up every month in the Every Day Food magazine.  We’ve been trying new recipes since shrimp was on sale last week.
Emeril’s lemon-herb grilled shrimp
  • 1 1/2 lbs large unpeeled shrimp
  • 1/2 cup fresh lemon juice (the juice of three lemons)
  • 1/2 cup EVOO
  • 2 Tbsp minced garlic
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped thyme
  • salt and pepper

De-vein the shrimp but leave the shell on the shrimp.  In a small bowl; combine lemon juice, oil, garlic, rosemary, thyme, 1 t salt, and .5 t pepper.  Pour mixture in a resealable plastic baggie.  Add shrimp and shake.  Marinate in the refrigerator for an hour.

Heat the grill to high. Place shrimp on the grill for about 2-3 minutes or until it turns opaque.  Best when eaten with crusty French bread.
Nutritionals(serves 4): Cals: 291, Fat: 13, Carb: 6.2, Fiber: .6, Protein: 34.9.