1 pound large shrimp (about 20), peeled, cleaned and deveined
1/2 cup olive oil
Juice of 1 lemon
3 cloves garlic, finely chopped
1 tablespoon fresh rosemary leaves, chopped
Ground pepper
4 large (about 8″) fresh rosemary stems, with leaves

Recipe Instructions
Soak Rosemary stems in cold water for 30 minutes. Meanwhile, combine oil, lemon juice, garlic and chopped rosemary leaves in a shallow dish.

Add shrimp, toss to coat. Marinate, refrigerated, for 20 to 30 minutes. Prepare a grill to medium-high heat. Skewer five marinated shrimp on each rosemary stem. Cook over grill, turning once, until shrimp are curled and pink, about 4 minutes per side.

This entry was posted on Wednesday, October 26th, 2005 at 10:39 pm and is filed under Grilled Seafood, Shrimp. You can leave a response, or trackback from your own site.