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.