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Grilled Shrimp with Sundried Tomato Gremolata

The Gourmet Gourmand
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine American, Italian
Servings 6 people


  • 2 pounds Jumbo Shrimp defrosted, peeled, and deveined
  • 1/2 cup olive oil extra virgin, plus a bit more
  • 1 clove garlic sliced thin
  • 1/4 cup sundried tomatoes packed in oil, minced
  • 2 tbsp good red wine vinegar
  • 2 tbsp parsley minced
  • salt and freshly cracked pepper to taste


  • Soak 6-8 wooden skewers in a 9x13 pan filled with water for about 15-20 minutes as you prepare the gremolata.

For the Gremolata

  • Pour olive oil into small saute pan. Add garlic to the cold oil, then turn heat to low. Saute garlic for about 2 minutes, or until just starting to soften, but before browning. Remove immediately from heat and pour into a heat safe container to cool.
  • When oil has cooled, add minced sundried tomato, vinegar, and parsley. Season with salt and pepper. Set aside. (May make and store in advance, up to 3 days).

To Grill the Shrimp

  • Next, preheat your grill to 500 and prepare the shrimp. Pat shrimp dry with a paper towel. Add to mixing bowl and toss with a glug of olive oil, and some salt and pepper. Thread onto soaked wooden skewers.
  • Place shrimp onto hot grill and cover. Cook shrimp for about 3 minutes, then flip. Cook for about another 3 minutes on the next side - or until shrimp appears fully pink on both sides. Timing is less important than monitoring the color as all grills will cook at a different rate. Be careful not to overcook.
  • Remove from grill and serve topped with the gremolata, with additional on the side.
Keyword grill recipes, seafood, shrimp, sundried tomato gremolata