Grilled Rosemary Shrimp


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These are great for company because you just slide them onto skewer and grill!

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  • 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

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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."

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