I went to a picnic with friends that we planned to have at the lake, but when the temperatures here were predicted to be over 100, our friends moved it to their porch and house. The heat put the kibosh on my grilling, too.

I found a great recipe by Suzy Karadsheh, from themediterraneandish.com, and she suggested just pan frying it in a cast iron skillet on medium-high heat. That worked perfectly. I simplified the prep just a bit and it worked out great.

INGREDIENTS

1/3 cup olive oil
Zest of 2 lemons
2 tsp garlic powder (Suzy uses 4 garlic cloves minced)
¼ cup packed chopped fresh parsley (save a little for the garnish)
1 tsp oregano
1 tsp paprika
½ tsp coriander powder
¼ tsp red pepper flakes (Suzy uses ½ tsp)
1 tsp kosher salt

2 lb large peeled shrimp, tails on (frozen shrimp from Costco worked great, though I thawed them in cool water first.)

Mix everything but the shrimp in a medium bowl. Add shrimp and stir to coat. Pop in the fridge for at least 30 minutes.

Heat cast iron skillet to medium high heat. Add a tablespoon of Olive oil. Add all shrimp and marinade and cook, tossing occasionally until the shrimp are all pink and no gray spots remain. I think it take 5-6 minutes.

Serve in a dish with a squeeze of lemon juice and garnish with a little extra parsley.

Yum!