Herb Marinated Shrimp

Fresh basil, mint, oregano, and garlic get pulsed with olive oil into a coarse herb paste that coats shrimp before they hit the grill. The herbs char slightly on the high heat, adding a smoky edge to the bright, garden-fresh flavor.

The marinade only needs 30 minutes. Shrimp absorb flavors fast, and longer marinating in the garlic and salt can make them mushy. A half hour is the sweet spot for flavor without texture loss.

Three minutes per side and they’re done. The shrimp should be pink, slightly charred at the edges, and curled into a loose C shape. If they curl into a tight O, they’ve gone too far.

Pro Tips

• Pulse the herbs in the food processor, don’t puree them. You want a chunky, textured paste that clings to the shrimp, not a smooth green liquid that slides off.
• Use large shrimp so they don’t overcook before getting grill marks. Small shrimp dry out in seconds on a hot grate.
• Thread the shrimp through both the head and tail so they lay flat on the grill. Single-pierced shrimp spin on the skewer and cook unevenly.

Variations

• Add a squeeze of lemon juice and some red pepper flakes to the herb mixture for a spicier, brighter profile.
• Swap the mint for flat-leaf parsley if mint with seafood isn’t your thing.
• Serve over a bed of orzo tossed with olive oil and diced tomatoes for a quick Mediterranean meal.