Garlic-Lemon Shrimp – Garden & Gun

Ingredients

• ¼ cup olive oil, not extra-virgin
• 30 jumbo shrimp,* peeled and deveined, but with heads and tails left on
• ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• Citrus Vinaigrette (recipe below)
• 3 lemons, cut in half, for garnish
• 3 tbsp. freshly squeezed lemon juice
• 3 tbsp. key lime juice (fresh preferred)
• ½ cup chopped fresh Italian (flat-leaf) parsley leaves
• 2 tbsp. finely chopped fresh garlic
• 1¼ cup extra-virgin olive oil
• ¼ tsp. kosher salt, or to taste
• ⅛ tsp. freshly ground black pepper