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Shrimp with Lemon and Rosemary




Source of Recipe


billk54


List of Ingredients




1 pound large shrimp, peeled and deveined, leaving tails on
2 lemons, sliced thin
8 fresh rosemary stems, each at least 8-inches long, OR skewers and 1
tablespoon dried rosemary
4 tablespoons Caramelized Garlic Olive Oil
Freshly ground black pepper to taste


Recipe



Preheat grill to high.

Pierce holes in the shrimp and lemon slices with a metal skewer or the tip of a sharp knife. Alternately thread the shrimp and lemon onto the rosemary stems. If fresh rosemary stems are not available, use metal skewers and season the shrimp with dried rosemary.

Brush the shrimp with the caramelized garlic olive oil and season with pepper. Sear the shrimp over high heat for 2 to 3 minutes and move to medium heat until cooked, about 3 to 4 minutes. (Shrimp are done when flesh turns pink.)

CARAMELIZED GARLIC OLIVE OIL

INGREDIENTS

1 head Caramelized Garlic
1 cup olive oil
1 teaspoon Tabasco sauce

Combine ingredients. Allow the oil to sit for at least 1 hour, but it will have more flavor is it sits overnight.

CARAMELIZED GARLIC

6 heads fresh garlic
¼ cup olive oil

Lay each garlic head on its side and cut off ¼-inch from the bottom or root end, exposing the garlic cloves. Remove as much of the paper coverings as possible, leaving the head intact. Place the heads, exposed ends down, in a single layer in an ovenproof dish and drizzle with the olive oil. Roast in a 375 degree oven for 20 minutes, uncovered. Cover with aluminum foil and cook 10 to 15 minutes longer.

To remove the garlic, separate the cloves and squeeze out the garlic. Wrapped in foil, the garlic will keep for up to 2 weeks in the refrigerator. (It makes a wonderful spread for bread.)