Ron'S Grilled Shrimp

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ron'S Grilled Shrimp to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ron'S Grilled Shrimp, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons finely chopped
• fresh cilantro
• 2 tablespoons finely chopped
• fresh parsley
• 2 tablespoons finely chopped
• fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon minced garlic
• 1/2 teaspoon crushed red pepper
• 2 pounds jumbo shrimp, peeled
• and deveined

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl

Step 2: Technique & Execution

Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly

Step 3: Technique & Execution

Add shrimp and toss to coat

Step 4: Technique & Execution

Cover and refrigerate for 1 to 2 hours, tossing occasionally

Step 5: Technique & Execution

Preheat grill for medium-high heat

Step 6: Technique & Execution

Place shrimp in a grill basket