Grilled Garlic Shrimp
From our Quick & Easy column

Makes 6 appetizer servings.

2 pounds jumbo shrimp, peeled and deveined
1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

Wash shrimp and pat dry with paper towels. Place in a gallon-size, zip-top plastic bag. Add olive oil, garlic, parsley, salt and pepper to the bag. Shake to combine thoroughly and coat shrimp. Refrigerate for an hour to allow flavors to develop.

Thread shrimp on skewers and grill over medium-high heat for 2 to 3 minutes each side, or until shrimp become opaque.