Grilled Jumbo Shrimp with Lemon & Oregano
Okay I am feeling that warm summer weather and with all the great local wine tasting going on I was inspired to try a new recipe this weekend !!! This came from the Lucas Winery, compliments of Gourmet Magazine June 2006.
This dish is not only healthy, but full of flavor and great for entertaining guests! - 
Serves: 6 Wine: Lucas Chardonnay
Ingredients Needed: 3Lbs Jumbo Shrimp In Shell, 4 Large Garlic Cloves, 3/4tsp. Salt, 5 Tablespoons Lemon Juice, 1/2tsp. Black Pepper, 3/4 Cup Olive Oil, 1/4Cup finely chopped fresh Oregano, 3 Lemons each cut into 6 wedges.
Snip through shells of shrimp along the middle of the back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. De-vein shrimp, leaving tails in place - I bought mine already deveined to save some time, but all together it only takes about an hour to prep and cook start to finish.
Mince and mash garlic to a paste with salt using a large heavy kitchen knife. Transfer to a blender or your food processor along with lemon juice and black pepper, blend until smooth. With motor running add oil in a slow stream, blending until emulsified. Transferdressing to a bowl and stir in chopped oregano.
Prepare grill for cooking - Gas or Charcoal - You can also skewer your shrimp if you happen to only have small ones on hand.
Toss Shrimp with 1/4 Cup of dressing in a large bowl and marinate no more than 15min.
Lighlty brush lemon wedges with some of remaining dressingf and grill turning over once, until grill marks appear 3-5 min.
Grill shrimp turning over once until cooked thoroughly anout 7-8 minutes total. Transfer to a platter with lemons as grilled. Serve with remaining dressing. I Served this dish with wild rice and steamed broccoli - Grilled Asparagus would also go nicely.
