Ingredients:

  • 1 lb (450 g) Large Shrimp (Prawns), raw, peeled, and deveined (tail on preferred for grilling)
  • 1 tbsp (15 ml) Olive Oil (reserved for oiling the grill grates)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Fresh Lime Juice
  • 4 cloves Fresh Garlic, finely minced or grated
  • 1 small Shallot (or Red Onion), very finely minced
  • 1 tbsp Fresh Oregano, finely chopped
  • 1 tsp Fresh Thyme Leaves, stripped from the stem
  • 1 tsp Smoked Paprika (Pimentón)
  • 1/2 tsp Red Chili Flakes (Optional)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Fresh Flat-Leaf Parsley, roughly chopped (for finishing)

Instructions:

  1. Prep Shrimp: Pat the raw shrimp very dry using paper towels. This is crucial for a good sear. Place the dried shrimp in a medium mixing bowl.
  2. Combine Marinade: In a separate small bowl, whisk together the 1/4 cup olive oil, lemon juice, lime juice, minced garlic, shallots, oregano, thyme, smoked paprika, chili flakes (if using), salt, and pepper until well emulsified.
  3. Marinate: Pour the marinade mixture over the prepped shrimp. Toss gently to ensure every prawn is coated. Cover the bowl and refrigerate for a minimum of 30 minutes, but no longer than 60 minutes, to prevent the acid from 'cooking' the protein.
  4. Prep Skewers (Optional): If using skewers, thread the shrimp onto them (3–4 per skewer), keeping them relatively snug.
  5. Preheat Grill: Heat your grill (gas or charcoal) or heavy-duty grill pan to medium-high to high heat (around 450°F / 230°C).
  6. Oil Grates: Dip a paper towel into the reserved 1 tbsp of olive oil. Using tongs, carefully wipe the hot grill grates to prevent sticking.
  7. Grill: Place the shrimp directly onto the hot grates or grill pan. Cook for approximately 2–3 minutes per side. Grill until the shrimp are opaque, bright pink, and slightly curled into a 'C' shape.
  8. Rest and Garnish: Remove the shrimp immediately from the heat and transfer them to a clean platter. Sprinkle liberally with the fresh chopped parsley and serve piping hot.