Grilled Rosemary Shrimp
- 1/4 C. finely chopped garlic, mashed to a paste with 1 tsp. coarse salt
- 2 Tbs. minced fresh rosemary leaves plus sprigs for garnish
- 3 Tbs. olive oil plus oil for brushing shrimp
- 16 jumbo shrimp (about 10 per lb.)
- 4 12-inch bamboo skewers
- Lemon wedges as an accompaniment
In a large bowl stir together garlic, minced rosemary, and 3 Tbs. 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.
Tip: As with all shellfish, shrimp should be cooked briefly or it becomes tough and rubbery. Cook only until the flesh turns opaque; whole shrimp should just begin to curl. If the shells are on, they should turn pink
Yield: 4 servings
From "Grilling: Where There's Smoke There's Flavor."