GRILLED ROSEMARY-GARLIC SHRIMP
1/4 c. finely chopped garlic, mashed to a paste with 1 t. coarse salt
2 T. minced fresh rosemary leaves plus sprigs for garnish
3 T. olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four (12 inch) bamboo skewers
lemon wedges as an accompaniment
In a large bowl stir together garlic, minced rosemary, and 3 T. oil and add jumbo shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight. In a shallow dish soak the skewers in enough water to cover for 30 minutes and prepare your grill. To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack set about 5 inches over glowing coals for 3-4 minutes on each side or til just cooked through. If you don't have a grill, alternatively, brush shrimp with additional oil and grill in a hot, covered, well seasoned, ridged grill pan (Calphalon makes a great grill pan) over moderately high heat for 3-4 minutes on each side or til cooked through. Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Grilled Rosemary-Garlic Shrimp recipe is published in our June, 1995 Menu Minder.