Grilled rosemary garlic shrimp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped garlic; mashed to a paste |
| ; with 1 teaspoon | ||
| ; coarsesalt | ||
| 2 | tablespoons | Minced fresh rosemary leaves plus sprigs |
| ; for garnish | ||
| 3 | tablespoons | Olive oil plus oil for brushing shrimp |
| 16 | Jumbo shrimp; (about 10 per pound) | |
| Four; (12-inch) bamboo | ||
| ; skewers | ||
| Lemon wedges as an accompaniment | ||
Directions
In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish 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.
Alternatively, 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.
Serves 4.
Gourmet June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.