Grilled Shrimps – Tôm Nướng

Ingredients:

• 1 pound (450g) large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon soy sauce
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley or cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Marinade:
   • In a large bowl, combine olive oil, minced garlic, lemon juice, honey, soy sauce, paprika, salt, and black pepper. Mix well to create a flavorful marinade.
2. Marinate the Shrimp:
   • Add the peeled and deveined shrimp to the marinade, ensuring each shrimp is well-coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to penetrate the shrimp.
3. Preheat the Grill:
   • Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
4. Skewer the Shrimp:
   • If using wooden skewers, soak them in water for about 10 minutes to prevent burning. Thread the marinated shrimp onto the skewers, leaving a small gap between each shrimp for even cooking.
5. Grill the Shrimp:
   • Place the shrimp skewers on the preheated grill. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become tough and rubbery if overdone.
6. Garnish and Serve:
   • Once the shrimp are grilled to perfection, remove them from the grill and transfer to a serving platter. Garnish with chopped parsley or cilantro for a burst of fresh flavor. Serve with lemon wedges on the side for an extra zesty kick.

Tips:

• For added flavor, you can also grill lemon halves alongside the shrimp and squeeze the grilled lemon juice over the shrimp before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• Pair the grilled shrimp with a fresh salad, rice, or grilled vegetables for a complete meal.

Enjoy your delicious Grilled Shrimps – Tôm Nướng with family and friends!