Grilled shrimp skewers don't need much

Yes, it’s that simple. You don’t need a marinade with twelve ingredients. Lemon, garlic, olive oil, salt, pepper – that’s it.

Start with raw, peeled shrimp (size 21-25 is perfect). Pat them dry. In a bowl, toss with minced garlic (2-3 cloves per pound), zest and juice of one lemon, a glug of olive oil, and a good pinch of salt and pepper. Let it sit for 15 minutes – any longer and the acid will start cooking the shrimp.

Thread onto skewers (soaked if wooden). Grill over high heat, 2-3 minutes per side. Shrimp are done when they turn pink and just opaque. Overcooked shrimp are rubbery, so watch them.

Serve with extra lemon wedges and maybe some parsley if you’re feeling fancy. That’s it. You don’t need any other recipes.