A commonly held belief is that shellfish is best in months with the letter “R” in the name, a.k.a. the cool months from September through April when the shrimp, lobster, and crayfish can be purchased still alive. However, sometimes the cooked and frozen shrimp at the market is a fairly good substitute, and using frozen shrimp drastically shortens the cooking time and effort.
- 2 pounds large or jumbo shrimp, about 30 pieces
- ½ cup lemon juice
- ½ cup extra virgin olive oil
- ½ cup minced garlic
- ½ cup kashkaval cheese
- 1 T salt
- 1 T black pepper
- 1 T mixed Mediterranean dried herbs
- Fresh herbs for garnish and decoration
- Wooden or metal skewers
- Clean and de-vein the shrimp.
- Mix the shrimp with all of the remaining ingredients in a large bowl. If you have time, you can let your shrimp marinate for a bit in the fridge, rather than cooking immediately.
- Carefully thread the shrimp on wooden or metal skewers and place them directly onto a hot grill. If you don’t have a grill, or you simply don’t feel like firing up your grill, feel free to cook the shrimp using a broiler or in a hot cast iron pan on the stovetop.
- You will know the shrimp is cooked because they will turn pink; this takes about 2–3 minutes per side. Make sure to not overcook the shrimp because it will negatively affect the texture.
- Serve on top of rice, vegetables, or with a mixed or arugula salad.