Grilled Rosemary Garlic Shrimp
This delightful shrimp recipe is very versatile—you will find many types of seafood, tofu, and poultry can also be prepared following this recipe.
Ingredients
- 1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
- salt
- 2 tablespoons fresh rosemary leaves finely chopped plus sprigs for garnish
- 3 tablespoons extra virgin olive oil plus oil for brushing shrimp
- Juice of one large lemon
- Freshly grated black pepper to taste
- 16 jumbo shrimp (about 10 per pound)
- four 12-inch bamboo skewers
- organic lemon wedges
Preparation
In a large bowl stir together garlic, finely chopped rosemary, lemon juice and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
Soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through. Do not overcook.
If you do not have a grill, simply brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
