Grilled Shrimp with Lemon Thyme and Olive Oil

By BobD

The aroma of fresh lemon thyme fills the kitchen with a bright citrusy fragrance which goes beautifully with seafood. However, you can substitute ordinary thyme to create delicious results.

Ingredients

• 1 tablespoon minced fresh lemon thyme or thyme
• 3 tablespoons fresh lemon or lime juice
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 16 medium-to-large shrimp, peeled and deveined (12 ounces after peeling)
• Green Rice
• Lemon wedges

Preparation

Step 1

In a bowl, combine the lemon thyme, lemon juice, olive oil, and pepper. Add the shrimp and toss. Cover and refrigerate for 1 to 2 hours.

Prepare a charcoal or gas grill or preheat the broiler. Spray the grill with vegetable oil spray. Lay the shrimp on the grill and cook for 3 to 4 minutes, turning several times, until opaque.

Serve with the rice and garnish with lemon wedges.



GREEN RICE

1 cup uncooked long-grain brown rice
2 1/4 cups vegetable broth or water
1 bay leaf
2 cups shredded spinach leaves (2 ounces)
1/2 cup finely sliced scallions (2 ounces)
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1/8 teaspoon freshly grated nutmeg

DIRECTIONS

In a saucepan, combine the rice, broth, and bay leaf and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 35 minutes, until all the liquid is absorbed. Set aside.

In another saucepan, stir the spinach over medium heat until it begins to wilt. Mix into the rice. Fold in the scallions, parsley, basil, tarragon, and nutmeg just until mixed; the herbs should stay green and fresh (i.e., uncooked).