Ingredients
2 tablespoons olive oil2 tablespoons lemon juice3 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds uncooked jumbo shrimp, peeled and deveinedHot cooked jasmine riceMinced fresh parsley
Preparation
In a large bowl, whisk the first five ingredients. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with rice; sprinkle with parsley.