Rosemary & Garlic Grilled Shrimp

Arctic Shores

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.

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!"