Grilled Shrimp With Herbs
1/2 C. plus 2 T. extra-virgin olive oil (divided use)
1/3 C. fresh lemon juice
1/4 to 1/2 t. hot red pepper sauce
1/2 C. coarsely chopped mixed fresh herbs, such as basil, parsley, sage, thyme and oregano
1 T. minced garlic
salt and pepper to taste
1 1/2 lbs. shrimp, (peeled and deveined)
Prepare medium-hot charcoal fire. Make sure grill is clean, and place it as close to heat as possible.
In a large serving bowl, combine 1/2 cup of the olive oil, lemon juice, hot pepper sauce, herbs, garlic, salt and pepper. Set aside.
In a medium bowl, toss the shrimp with the remaining 2 tablespoons of olive oil.
Skewer the shrimp, or if they are large, place them on grill as close to heat as possible. Turn the shrimp after first side becomes pink, 2 to 3 minutes. Grill until the second side is pink or opaque.
Add the hot shellfish to the herb mixture. Toss gently and serve immediately.