¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons minced fresh garlic
1 tablespoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon black pepper
1 pound frozen uncooked shrimp, thawed,
peeled and deveined
4-5 bamboo skewers, soaked in water 30
minutes
In a small bowl, combine oil, lemon juice, garlic,
rosemary, salt and pepper.
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| Now THAT, friends, is a MARINADE. |
Place shrimp in a 1-gallon recloseable food storage
bag. Pour marinade over shrimp. Seal bag; toss to coat. Refrigerate, tossing
occasionally, a minimum of 30 minutes.
Prepare grill to medium heat. Place 4-5 shrimp on each
skewer; place on grill; grill shrimp 4-5 minutes or until opaque and cooked
through, turning occasionally.
 |
| I was at a friend's house without access to a grill, but fortunately they're a good cook and just pan-fried 'em. |
 |
| And they came out looking stupendous! |
For a creative twist, use rosemary sprigs instead of
skewers. Remove all of the leaves from the sprigs except for about an inch at
the top.
 |
| Served with my friend's tasty warm kale salad. |
My Rating: 4/5 "This marinade is awesome. The flavor setttles into the meat in a nice mild way and emphasizes the shrimp without obscuring it. If you're a shrimp-tail fan you'll enjoy the crispiness of these!"
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