Grilled Herbed Shrimp

Seafood and poultry both go well with herbs. I always use the more potent dried herbs when seasoning food prior to grilling. High heat destroys the subtle flavor of fresh herbs. An oil-based marinade is used here because the flavors of herbs are oil soluble, as is garlic.

2 pounds peeled and deveined shrimp

Fresh squeezed lemon juice

Prepare the marinade (recipe follows). Combine the marinade and shrimp in a zip-top plastic bag, zip the bag almost closed, expel as much air as possible, and zip the bag fully closed. Kneed the bag until the shrimp are well coated. Marinate refrigerated for 1 to 2 hours. Prepare the grill for direct cooking with a hot fire. Remove the shrimp from the marinade and skewer, discarding the remaining marinade.

Grill the shrimp for 4 to 5 minutes per side directly over the fire with the lid closed. Remove the shrimp from the skewers to a serving bowl and squeeze a liberal amount of fresh lemon juice on them and toss.

Marinade

1 large clove garlic

1/4 cup olive oil

1 teaspoon salt

1 tablespoon dried basil

1 tablespoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

Process the garlic in a food processor. Add the remaining ingredients and process until the mixture is smooth.