¼ c. extra-virgin olive oil
2 tsp. minced oregano
2 tsp fresh parsley
1 tsp fresh garlic
1 tsp zest
2 tsp juice (fresh)
½ tsp crushed red pepper flakes
½ tsp sea salt
½ tsp ground black pepper
1 lb. large (21–25 count) shrimp . peeled and de-veined
Lemon wedges for garnish
1 cup Jasmine rice, cooked
Mix together the extra-virgin olive oil, oregano, parsley, garlic, lemon juice, lemon zest, crushed red pepper flakes, salt, and pepper.
Toss the shrimp in the olive oil and herbs.
Cover and refrigerate for 1 hour.
Thread the shrimp on 4 skewers, placing 5 to 6 shrimp on each skewer.
Preheat an outdoor grill or an indoor grill pan over medium-high heat. If using a grill pan, brush with 1 teaspoon of extra-virgin olive oil before heating. Grill the shrimp for 2 minutes on each side.