Rosemary Skewered Shrimp

We use fresh rosemary sprig “skewers” to infuse shrimp with wonderful flavor and aroma. Soaking the sprigs in water prior to grilling helps to prevent burning. It also provides ample time to prepare a quick, complementary marinade. Hopefully the rosemary in our herb garden will continue to grow—keeping us well stocked with tasty skewers!

Servings and Times

Serves: 3
Preparation Time: 30 minutes
Cooking Time: 5 minutes

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We start by putting an inch of water in a 9 inch by 13 inch glass baking dish. We soak the rosemary sprigs in the water for 30 minutes. This will help prevent the sprigs from burning on the grill. Since we do not have enough rosemary sprigs for all of the shrimp, we also soak some ordinary wooden skewers.

Meanwhile, we prepare the shrimp. In a colander, we rinse the shrimp and peel them, leaving the last part of the shell (by the tail) on the shrimp for presentation. Next, with a paring knife, we cut into the back of the shrimp and devein under running water. The cleaned shrimp are placed in a large resealable plastic bag.

We clean our hands and the counter. We mix up the marinade in a measuring cup. The vinegar, lemon juice, oil, garlic, salt and pepper are mixed with a fork and then poured on the shrimp. The plastic bag with the shrimp and marinade is sealed and refrigerated for 15 minutes.

The grates of the gas grill are rubbed with an aluminum foil “ball” which is coated with canola oil. We then preheat the grill.

When the shrimp have been marinating for at least 15 minutes and the skewers have soaked, we are ready. The shrimp are taken out of the marinade, which is discarded. Then, they are threaded onto the skewers, some onto the wooden skewers, and some onto the rosemary branches, trying to keep the shrimp in the same direction so that they will lie flat on the grill.

The shrimp are cooked for 2-3 minutes per side on direct heat. We want them just cooked through. When done, they are removed to a clean platter and served hot.

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