Ingredients
1tbspolive oil
2largelemons,halved
3cloves garlic,crushed
3tbspfresh parsley,chopped
⅛tspred pepper flakes,crushed
32large shrimp,(1 lb), peeled and deveined
3largelemons,sliced into 24 very thin rounds, optional
1tbspparmesan,fresh shredded
cooking spray
16 bamboo skewers, soaked in water for 1 hour
Preparation
In a large bowl combine the olive oil, juice from 1½ lemons, parsley, garlic and crushed red pepper flakes. Stir then add shrimp, tossing to coat. Marinate for 20 to 25 minutes.
Preheat a gas grill over high heat. Beginning and ending with shrimp, thread the shrimp and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Clean and oil the grill grate well to prevent the skewers from sticking. Grill for 2 to 3 minutes per side, or until the shrimp are opaque.
Set aside on a platter, squeeze remaining ½ lemon over the shrimp and finish with parmesan cheese.
