Grilled Shrimp Ithaca

A great main dish or appetizer, this recipe is named for the sunny Greek island of Ithaca as well as the not-so-sunny Central New York town by the same name-- it’s so easy to make!

Prep Time: 10 minutes    Marinating Time: 1-3 hours

WHAT YOU NEED:

1-1/2 lbs. large or jumbo shrimp, buy already peeled and deveined

¼ cup fresh lemon juice

¼ cup dry white wine

¼ cup olive oil

1 Tbsp. minced garlic

¼ cup chopped fresh pungent herbs (eg, oregano, thyme, sage, rosemary)

½ tsp. dried pepper flakes (optional)

 MAKING IT:

Combine lemon juice, wine, olive oil garlic herbs and pepper flakes in medium glass or stainless steel bowl.  Add shrimp; stir well. Marinate shrimp for a least 1 hour or up to 3 hours in the refrigerator. 

Preheat grill to medium heat.  Thread shrimp onto skewers.  Grill for about 3-4 minutes per side or until shrimp are pink and opaque (internal temperature should reach 145◦F as measured with a food thermometer). Discard any remaining marinade. Makes 3-4 main dish servings; 6-8 appetizer servings.

Nutrition Information per serving (1/4 recipe): 130 Calories; 2.5g Total Fat; (0g Sat Fat; 0g Trans Fat); 205mg Chol; 120mg Sodium; 1g Total Carb; (0g Fiber; 0g Sugars); 26g Protein

TIPS:

Shrimp may be oven-broiled instead of grilled; turn half way through broiling.

In place of fresh herbs, use 1 Tbsp. dried herbs in marinade.  Tabasco sauce can be used in place of red pepper flakes. Add lemon zest to the marinade, if desired.

Recipe works really well with scallops too!