LUMERA CITRUS-HERB GRILLED SHRIMP
PREP TIME
10 minutes + 15 minutes marinating
COOK TIME
45 Minutes
SERVES
4 as an appetizer (or 2 as a main)
LEVEL
Beginner
ABOUT THE RECIPE
Tips for Best Results
Shrimp Quality: Use fresh or thawed frozen shrimp. Large size (16/20 count) holds up best on the grill and absorbs the flavors of Lumera.
Blend Usage: The herb-citrus notes shine as both marinade and finisher; if your blend includes garlic, reduce fresh garlic to avoid overpowering.
Variations: Add a dash of your Quartet peppercorns to the marinade for layered spice, or serve with roasted zucchini seasoned with Brine di Trapani for mineral contrast.
Storage: Leftovers store airtight in fridge up to 2 days. Reheat gently in skillet or enjoy cold in salads.
INGREDIENTS
1 lb large shrimp (peeled and deveined, tails on optional)
2 Tbsp extra-virgin olive oil
1–1½ tsp Lumera citrus herb blend (divided)
Zest and juice of 1 lemon (or orange for sweeter notes)
2 garlic cloves, minced
Freshly ground black pepper (to taste, optional)
Wooden or metal skewers (soaked if wooden)
Lemon wedges and fresh herbs (e.g., parsley or basil) for serving
PREPARATION
Prepare the Shrimp:
Pat the shrimp dry with paper towels to remove excess moisture—this ensures better browning on the grill. In a medium bowl, whisk together olive oil, lemon zest and juice, minced garlic, and ¾ tsp Lumera citrus herb blend. The blend's bright citrus and herb notes will start infusing the marinade with fresh aroma.
Marinate:
Add the shrimp to the bowl and toss to coat evenly. Let marinate at room temperature for 15–20 minutes (or up to 1 hour in the fridge—bring back to room temp before grilling). Thread 4–6 shrimp per skewer for easy handling (pierce through the thickest part and tail).
Preheat the Grill:
Heat your grill to medium-high (about 375–400°F/190–204°C). Clean the grates and lightly oil them to prevent sticking.
Grill:
Place skewers on the hot grates. Grill 3–4 minutes per side until shrimp are pink, opaque, and lightly charred with grill marks (internal temperature 120°F/49°C—do not overcook to keep tender).
Finish:
Remove from grill and transfer to a platter. While hot, sprinkle the remaining ½–¾ tsp Lumera citrus herb blend evenly over the shrimp—this adds a final burst of bright herb aroma and subtle crunch. Add a few grinds of black pepper if desired.
Serve:
Squeeze fresh lemon wedges over the shrimp. Garnish with fresh herbs. Serve warm as an appetizer with dipping sauce, over salad greens, or as a main with rice pilaf.