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Shrimp: Grilled Rosemary Garlic Shrimp

Source of Recipe


Gourmet, June 1994






List of Ingredients



• 1/4 cup finely chopped garlic, mashed to a paste with 1 tsp coarse salt
  
• 2 Tbsp minced fresh rosemary leaves, plus sprigs for garnish
  
• 3 Tbsp olive oil, plus oil for brushing shrimp
  
• 16 jumbo shrimp (about 10 per pound)
  
• .
  
• Four 12-inch bamboo skewers
  
• Lemon wedges, as an accompaniment
  






Instructions



1. 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.
   
   
2. In a shallow dish, soak skewers in water to cover 30 minutes and prepare grill.
   
   
3. 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-seasoned 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