Tuesday, June 30, 2015

Rosemary Grilled Shrimp

It is far too hot to cook indoors. This is my favorite grilled Shrimp. I have a Rosemary shrub in my garden. I can pick a stem of Rosemary and pull the leaves off right into the marinade. If you have no Rosemary bush, use one tablespoon dried Rosemary. Dried herbs are more pungent than fresh.

Ingredients:

1 cup Olive Oil
6 cloves Garlic, minced
2 tablespoons fresh Rosemary
1/4 teaspoon Cayenne Pepper
1/4 cup Parsley, minced fine
1 cup fresh Lemon Juice1 tablespoon Lemon Zest
1 dozen Jumbo Shrimp (10 to 15 per pound)

Shell and devein Shrimp. Combine Oil, Garlic, Rosemary, Cayenne, Parsley, Lemon Juice and Zest. in a nonreactive bowl. Add Shrimp and toss in the marinade. Cover and refrigerate at least 4 hours or overnight. Stir occasionally.

When ready to grill, remove Shrimp from marinade. Broil or Grill about 4 minutes per side. Baste shrimp with marinade while it is broiling or grilling.

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