"The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin..."
INGREDIENTS
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3 green onions, finely chopped
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2 tablespoons lemon juice
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1 tablespoon olive oil
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3 garlic cloves, minced
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2 teaspoons paprika
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1 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon cayenne pepper
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2 pounds uncooked medium shrimp, peeled and deveined with tails on
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4 medium lemons, each cut into 8 wedges