Ingredients

The following ingredients have 4 Servings
  • 1/4 cup + 2 tablespoons extra virgin olive oil (, divided)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons fresh chopped parsley (, plus more for garnish)
  • 2 cloves garlic (, minced)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cracked red pepper flakes
  • 1 1/2 pounds large shrimp ((21-25 count, peeled and deveined))
  • 12 small slices baguette-style bread

Instruction

  • Put 1/4 cup of the olive oil, lemon juice, parsley, garlic, black pepper, and red pepper flakes in a large resealable plastic bag; seal and shake to combine.
  • Add shrimp and seal again; toss to coat. 
  • Place in the refrigerator for 15-20 minutes.
  • Preheat grill to high (450 degrees F) and oil the grates well.
  • Remove shrimp from the plastic bag and transfer the marinade to a little saucepan.
  • Place saucepan on the stove over medium-high heat. Bring to a boil, then reduce to a simmer for a few minutes. Remove from heat and set aside.
  • Thread shrimp onto metal skewers - about 5 per skewer, leaving space in between. (If you only have wood or bamboo skewers, soak them first for at least 30 minutes.)
  • Place skewers on the hot grill grates, close the lid, cook for 2-3 minutes, flip and cook for another 2-3 minutes until the shrimp are opaque and cooked through.
  • Brush the bread slices with the remaining 2 tablespoons olive oil; grill 1-2 minutes per side until toasted.
  • Serve shrimp with the toasted bread and sauce. Delish!