Grilled Shrimp

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  Shrimp(340g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Parsley, Fresh(8g)
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  Cilantro, Fresh(8g)
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  Paprika, Smoked(3g)
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  Red pepper flakes(1g)
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  Lemon Juice, Fresh(15g)
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  ½ tsp salt ($0.01)
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  ½ Tsp Black Pepper (Freshly Cracked, $0.03)

Instructions

1. 1Thaw the shrimp according to package directions, then rinse with cold water and pat dry thoroughly with paper towels.
2. 2In a small bowl, whisk together the olive oil, fresh garlic (minced), fresh parsley, fresh cilantro, smoked paprika, and red pepper flakes until combined. Stir in the fresh lemon juice and season with salt and pepper to taste.
3. 3Add the shrimp to the marinade, toss to coat evenly, cover, and refrigerate for 20 minutes.
4. 4Heat a grill pan or skillet over medium-high heat for 2–3 minutes until hot.
5. 5Working in batches if needed to avoid crowding, add the shrimp to the pan and cook for 2 minutes on the first side without moving them.
6. 6Flip the shrimp and cook for 1–2 minutes on the second side over medium-high heat until they turn bright pink and curl slightly, with an internal temperature of 145°F—do not overcook.
7. 7Transfer the cooked shrimp to a clean cutting board and let cool for 5 minutes.
8. 8Divide the shrimp evenly into 3 airtight containers while still warm, then refrigerate or serve immediately. Store up to 3 days in the refrigerator.