Week 8--Finally--Grilled Shrimp

This is a Rachel Ray recipe that we just cooked at Babler Park for our Memorial Day celebration. Of course we changed it around a little, but it's simplicity appealed for a picnic and it certainly was delicious!

Grilled Shrimp

4 to 6 jumbo shrimp per person, deveined in shell, raw

1/2 C. Extra-virgin olive oil

Coarse salt

Lemons, halved, enough for each person to have a half

While coals are heating, devein shrimp and arrange in a grill basket. Drizzle with oil.

Grill shrimp 2 to 5 minutes, until pink and opaque on first side. Flip over. Place lemons on top of basket, lemon side down. (Heating the lemons releases the juices.) Grill another 2 to 5 minutes until this side is also pink and opaque.

Serve immediately. After shrimp is shelled, sprinkle with salt and drizzle with lemon juice.