Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Cilantro-lemon Shrimp

  • Yield: 6 servings


  • 1 cup picked cilantro leaves
  • 1 cup picked parsley leaves
  • 6 garlic cloves
  • 2 tablespoons lemon zest and 1/3 cup fresh lemon juice
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 1 cup olive oil
  • 2 pound large shrimp (about 30) peeled, deveined


  • Turn on the grill. In the work bowl of your food processor add all your ingredients, except the oil and shrimp. Process until smooth. With the machine running, slowly drizzle the oil through the feed tube, until it is completely incorporated. Place your shrimp in a large zip lock baggie. Pour the marinade over the shrimp, squeeze out the excess air and seal. Place the baggie in your cooler. Allow to marinate for 1 hour. Grill for 2 minutes per side. Serve hot.