Remember those earlier posts about how much I love rosemary? Well, here is another great recipe using it – this time for shrimp.
Rosemary Lemon Shrimp
3 pounds large shrimp peeled
4 to 6 long branches rosemary, leaves removed to yield skewers, 1/2 cup leaves set aside
2 lemons, zested and juiced
4 ounces limoncello
4 bunches oregano, leaves removed (about a 1/4 cup leaves)
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
In a blender, combine the lemon juice and zest, limoncello, rosemary, oregano, garlic, salt, pepper and olive oil and pulse until leaves are in small pieces. Remove 1/2 cup of marinade for basting. Place shrimp in the remaining marinade for at least 30 minutes and up to 2 hours.
Divide the shrimp into four or six equal portions and skewer them on each of the rosemary branches. Place in the refrigerator until ready to grill.
Preheat the grill or broiler for direct cooking. If using a charcoal grill, just before beginning to cook the shrimp, scatter remaining rosemary leaves over the coals. Cook each skewer for three minutes, then turn and cook for a minute or two more, basting with the marinade.
Garnish with lemon wedges and a sprig of rosemary.