⅓ cup olive oil
⅓ cup lemon juice, freshly squeezed
1 tbsp fresh ginger, finely minced
1 tsp garlic, finely minced
Kosher salt , to taste
freshly ground pepper, to taste
2 lbs jumbo raw shrimp, peeled, extra large
6 cups hot rice , to serve
parsley , Freshly chopped, for sprinkling
In a gallon-sized zipper top bag, combine the olive oil, lemon juice, ginger, garlic, salt, and pepper.
Squish all around to combine, then add the shrimp, seal the bag, and flip around so the shrimp is completely coated with the marinade.
Refrigerate for 4 to 12 hours.
Soak the wooden skewers in water to cover for at least 30 minutes before you are ready to cook the shrimp.
Preheat the broiler and thread the skewers with the shrimp, reserving the marinade.
Place the shrimp skewers on a lightly oiled rimmed baking sheet and broil for 2 to 3 minutes per side, until the shrimps are pink and cooked throughout.
Meanwhile, heat the reserved marinade in a small saucepan, and simmer for 2 minutes.
Serve the shrimp skewers over the hot rice, with the simmered marinade drizzled on top of all of it.
Sprinkle with the fresh parsley if desired.
Sugar: 1g
:
Calcium: 116mg
Calories: 402kcal
Carbohydrates: 64g
Cholesterol: 163mg
Fat: 7g
Fiber: 1g
Iron: 2mg
Potassium: 149mg
Protein: 19g
Saturated Fat: 1g
Sodium: 508mg
Vitamin C: 5mg
