Grilled Shrimp Marinade

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  Garlic(15g)
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  Lemon(4g)
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  Olive oil(30g)

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

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  Soy Sauce, Low Sodium(30g)
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  Honey(15g)
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  Thyme, Dried(3g)
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  1/4 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Shrimp(454g)
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  Green Onion (Scallion)

Instructions

1. 1Mince the garlic, zest the lemon, and juice it into a small bowl. Whisk together the garlic, lemon zest, lemon juice, olive oil, soy sauce, honey, dried thyme, and red pepper flakes until combined.
2. 2Rinse the shrimp and pat completely dry with paper towels. Place in a zip-top bag and pour the marinade over them, seal while removing excess air, and gently turn to coat evenly. Refrigerate for at least 30 minutes or up to 4 hours.
3. 3Remove the shrimp from the refrigerator and let stand at room temperature for 15 minutes. Shake off excess marinade and discard it.
4. 4Heat a large skillet over medium-high heat for 2 minutes. Add the shrimp in a single layer and cook 2–3 minutes per side, until pink throughout and no longer translucent—do not overcook.
5. 5Transfer the cooked shrimp to a cutting board and let cool for 5 minutes, then divide evenly into 4 airtight containers while still warm.
6. 6Chop the green onions and sprinkle over each container just before serving, or store separately and add fresh when ready to eat.
7. 7Store containers refrigerated for up to 4 days. Reheat gently in a skillet over medium heat for 2–3 minutes, or eat cold.