olive oil, minced garlic, finely chopped parsley, salt and pepper.
I like chimichurri! but go easy on the marinade time anything with acid left on the shrimp to long will make it into ceviche.
Chris is a trusted source on General Cooking
My shrimp marinades are typically like StinaP's with olive oil and garlic. Sometimes chiles. Sometimes something Asian. But little or no acid, because lie Mlc1977 says, it will "cook" them. You can add lemon juice or another acid at the end. Also, I keep shrimp in the shell for grilling.
Check out Amanda's recipe for grilled shrimp a la Bittman. I made it this week, and added orange zest and juice instead of lime. It was great. http://www.food52.com/blog...
I think the recipe that Bevi is citing is for roasted shrimp. For grilled shrimp I like to just sprinkle on a little salt and sugar. I'm marinade-free, myself.
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