Lemon Garlic Grilled Shrimp

This is a super easy way to prepare shrimp. This marinade also works well for scallops, but they don't grill as easily.
Marinade
1 tsp grated lemon zest
2-4 cloves of garlic, finely minced or grated
½ cup extra virgin olive oil
¼ cup canola or vegetable oil
½ tsp salt
½ pepper
½ dried oregano
½ red pepper flakes
1 tsp fresh lemon juice

Combine ingredients in a bowl and whisk to combine.

Peel and devein shrimp.

Grasp the shrimp by the shell with one hand and use the other to remove all the legs from the bottom of the shrimp. Use your thumb and index finger to grasp them all and pull them off all at once.

Hold the shrimp in one hand and make a cut all along the back of the shrimp with a small knife to expose the 'vein', which is the gastrointestinal tract of the shrimp. Holding the shrimp under the water, pull the vein out
See lHow To Peel & Devein Raw Shrimp for more info.

Pour marinade over shrimp and marinate in the fridge up 4-6 hours

Meanwhile…soak bamboo skewers in water for at least 20-30 minutes before grilling so they don't burn on the grill.

When ready to grill….

Heat the grill to med-high.

Skewer each shrimp, first through the tail, then the head.. Fit about four to five on one skewer. Only add shrimp to the top half of the skewer; leave the bottom as a handle

Oil the grill and place the shrimp over direct heat and cook 1 or 2 minutes on the first side, and 30 seconds to a minute on the second side. Shrimp should be pink and tails should be curled in. Don’t overcook! The shrimp will turn out rubbery.