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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine oil, wine, garlic, lemon zest, salt and crushed red pepper.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse and pat dry with paper towels. Place shrimp in a large sealable plastic bag set in a shallow bowl. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 hour.
Preheat broiler. Remove shrimp from marinade, reserving marinade. Arrange shrimp on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 2 minutes. Turn shrimp over and brush with the reserved marinade; discard any remaining marinade. Broil for 2 to 4 minutes more or until shrimp are opaque.
Mound the shrimp on a serving platter; sprinkle with parsley. Serve with lemon wedges.