the goods:
1 and 1/2 to 2 pounds large unpeeled shrimp, cut through the shell along the back and deveined
1/2 cup fresh lemon juice (from 3 lemons)
1/2 cup olive oil
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Combine marinade and shrimp in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
Heat grill or grill pan to high. Oil grill. Remove shrimp from marinade and grill until opaque throughout, 2 to 3 minutes per side.
Serve with your favorite sides (asparagus and wild rice?) and enjoy!
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