1/2 cup lemon juice
3 large garlic cloves, crushed
1 tablespoon minced shallot
salt and pepper, freshly ground
1 1/2 pounds large shrimp, unpeeled
spinach leaves
lemon slices
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve. Serves 8.
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