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Serves 4
1 pound jumbo shrimp
1 cup olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, crushed to a paste
2 tablespoons finely chopped fresh parsley
1/4 teaspoon ground cloves
Leaving the shells on, split the shrimp down the back with scissors and remove the veins, wash the shrimp. Make a marinade of the olive oil, lemon juice, garlic, parsley and cloves. Marinate the shrimp for 2 to 3 hours; drain, reserving the marinade. Place the shrimp in a hinged grill. Grill the shrimp over hot coals for 3 minutes on each side. Serve shrimp with shells on, using the remaining marinade as a sauce.
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