Ingredients
3/4 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
4 sprigs thyme or other herbs
4 fillets red or white snapper, bass, or other white fish (about 5 ounces each)
1 1/2 pounds large shrimp, cleaned with tails left on
Preparation
Combine oil, lemon juice, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine. If using wooden skewers, soak them in water for at least 30 minutes.
Add fish and shrimp to the marinade, and toss gently to coat well. Keep on ice in a cooler for up to 1 hour.
Heat a grill or grill pan. Lift seafood from marinade; let excess drip off. Skewer shrimp, if desired; grill until pink and opaque all over, about 2 minutes per side. Grill fish until browned and cooked through, 2 to 3 minutes per side. Serve hot.
