Peel and devein shrimp, leaving the tails on. Rinse and pat dry.
For marinade, combine oil, wine, garlic, paprika, pepper flakes, salt,
pepper, and one T parsley in large bowl. Add the shrimp and toss
well. Refrigerate, covered, for 1 hour.
Thread about 4-6 shrimp, crosswise, on each of the 4-6 skewers.
Grill 3 inches from high heat source, brushing with any remaining
marinade. Cook 3-4 minutes per side or until cooked through.
Serve the skewers on large platter, sprinkled with remaining
parsley, with lemon halves alongside
Originally Submitted
1/10/2011
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