serves 2-3

  • 16-20 large shrimp, shell on and deveined, thawed
  • 1 medium size zip lock bag
  • 1/4 cup olive oil
  • Salt & pepper
  • 1/4 fresh lemon juice
  • 1/2 tbsp lemon zest
  • 4-5 cloves of garlic, minced (you can used more)
  • 1/2 tbsp fresh rosemary, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 1/2 tsp garlic salt (optional)
  • 1/8 tsp cayenne pepper (optional)
  • Lemon slices for serving
  • Hot sauce for serving (optional)


  1. Pat dry thawed shrimp with paper towel; transfer to zip lock bag and set aside.
  2. In a small mixing bowl, combine olive oil, 1/2 tsp salt 1/4 tsp pepper, lemon juice, lemon zest, garlic, rosemary, and thyme. Mix well.
  3. Set aside 1 tbsp of lemon garlic mixture in a small sauce dish.
  4. Pour mixture into ziplock bag. Close bag, shake well to coat and refrigerate for maximum 30 minutes.
  5. Heat oiled skillet or grill pan to med-high. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2-3 minutes per side. Season more with salt and pepper if desired.
  6. Optional: While grilling, sprinkle garlic salt (about 1/4 tsp) and cayenne pepper (about 1/8 tsp) to intensify the flavour.
  7. Transfer to plate; serve with a lemon slice, hot sauce (optional) and mixture that was set aside in step 3. Best served with salad, grilled vegetables, or a rice dish.

       *I served it with spinach brown rice*