Greek Grilled Shrimp with Lemon-Oregano Bath

By Sprig Originals ✓ · cooked up in Sprig

Shell-on shrimp hit a ripping-hot grill or skillet for two minutes a side, then land in a warm bath of olive oil, lemon, garlic and dried oregano that turns the shells into the best part of the plate. Ten minutes start to finish, and the marinade doubles as the sauce you'll want bread for.

Ingredients

• 1.5 lb shell-on jumbo shrimp (16/20), heads on if available
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 1/3 cup extra-virgin olive oil, a good Greek one if you have it
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 3 cloves garlic, thinly sliced
• 2 tsp dried Greek oregano, crumbled between your palms
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp kosher salt

• 3 tbsp chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges
• 2 oz feta, crumbled (optional)
• Crusty bread or grilled pita, for serving

Instructions

1. Make the bath first so it's ready the second the shrimp come off the heat: in a wide, shallow serving bowl or a small skillet, combine 1/3 cup olive oil, lemon juice, lemon zest, sliced garlic, oregano, red pepper flakes and 1/2 teaspoon salt. Whisk to emulsify and set aside at room temperature. If using a skillet, warm it over low heat for 2 minutes just until the garlic smells sweet — do not let it brown.
2. Prep the shrimp: leave the shells on, but butterfly them for flavor and easy peeling. Working with scissors, snip down the back of each shell from the head end to the base of the tail, then use a paring knife to cut about 1/4 inch into the flesh and lift out the dark vein. Rinse briefly and pat very dry with paper towels — dry shells char, wet shells steam.
3. Toss the shrimp in a bowl with 2 tablespoons olive oil, 1 teaspoon salt and the black pepper. Do this no more than 10 minutes before cooking so the salt doesn't draw out moisture.
4. Heat your cooking surface until it is genuinely aggressive. For a charcoal or gas grill: build a hot direct-heat zone, about 500–550°F, and scrape the grates clean. For the stove: set a cast-iron skillet or grill pan over high heat for 4–5 minutes, until a drop of water vaporizes on contact and the pan is faintly smoking.
5. Cook the shrimp in a single uncrowded layer, cut side down first. Grill or sear 2 to 2 1/2 minutes without moving them, until the shells are spotted and blistered and the exposed flesh is opaque at the edges. Flip and cook 1 1/2 to 2 minutes more. The shrimp are done when the flesh is just barely opaque at the center and the shells have gone bright coral-red. On the stove, work in two batches rather than crowding.
6. Transfer the shrimp straight into the lemon-oregano bath while they are still sizzling and toss with tongs for 30 seconds. The residual heat will bloom the oregano and take the raw bite off the garlic while the shells soak up the marinade.
7. Scatter with parsley and the feta if using, tuck lemon wedges around the edge, and serve immediately with bread for mopping. Eat with your hands — peel at the table and let the shells drip back into the oil.

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Nutrition (per serving, estimated)

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