Nutrition per serving may change if servings are adjusted.
2 pounds fresh or frozen extra-jumbo shrimp in shells (30 to 40)
¼ cup olive oil
¼ cup dry white wine
6 cloves garlic, minced
2 teaspoons finely shredded lemon peel
½ teaspoon salt
½ teaspoon crushed red pepper
2 tablespoons fresh Italian (flat-leaf) parsley leaves (optional)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl.
For marinade, in a small bowl, combine olive oil, wine, garlic, lemon peel, salt and red pepper. Pour over shrimp. Seal bag and toss gently to coat shrimp. Marinate in the refrigerator for 1 hour.
Preheat broiler. Remove shrimp from marinade, reserving marinade. Arrange shrimp on unheated rack of foil-lined broiler pan. Broil 4 to 5 inches from heat for 2 minutes. Turn shrimp over and brush with reserved marinade; broil 2 to 4 minutes more or until shrimp are opaque. Discard any remaining marinade.
To serve, mound shrimp on platter; if desired, sprinkle with parsley. Serve with lemon wedges.
To make ahead: Prepare marinade as directed in step 2. Cover and store in the refrigerator for up to 24 hours. To serve, prepare shrimp as directed in step 1. Pour marinade over shrimp. Seal bag and toss gently to coat shrimp. Marinate in the refrigerator for 1 hour. Continue as directed in step 3.
Variation: Indoor Grilling Method: Preheat indoor grill to medium. Lightly grease grill rack; place shrimp on grill rack. Grill shrimp, uncovered, for 10 to 12 minutes or until shrimp are opaque, turning once, and brushing with reserved marinade halfway through grilling time.