Grilled Rosemary and Garlic Shrimp
I mean, why-oh-why would I ever experiment with another shrimp recipe when I have Chili Shrimp with Avocado Salad?
I reasoned that it was summer, and I have a big pack of wooden skewers, and I really needed to try some kind of shrimp on the barbie!
Inspired once again by Mark Bittman’s How to Cook Everything, Completely Revised 10th Anniversary Edition
I declare the battle of the shrimp recipes to be a tie. Chili Shrimp is awesome, but this new recipe is a perfect summer meal. Serve it with a little rice or a pasta salad and a little glass of Pinot Gris and enjoy, enjoy, enjoy.
I practically laughed out loud when my oldest son, Ben, told his brother, “you’ve got to try this. It’s perfectly seasoned.”
Ingredients List
- Approximately 12 wooden skewers
- 3 cloves garlic, peeled
- 1 Tbsp coarse sea salt
- 3 sprigs fresh rosemary
- 4 Tbsp extra virgin olive oil
- 2 Tbsp orange juice concentrate, frozen
- 2 lbs large shrimp (30 per pound), rinsed and peeled (and thawed if frozen*)
Method
* To thaw shrimp, place them in a large colander and run cold tap over them until thawed.
Rinse and soak wooden skewers in cold water (helps prevent scorching). Set aside.
Heat gas or charcoal grill until hot.
Meanwhile, poke skewers through shrimp (first just above the tip of the tail and then through the main body). Approximately 6 per skewer. Set aside on a platter.
On a cutting board, mince and mash garlic, salt and rosemary.
In a small bowl, stir together seasonings with olive oil and orange juice concentrate.
Smear or brush the paste evenly over both sides of shrimp.
Grill the shrimp, turning once, for 3 minutes per side or until pink and cooked through. Serve immediately.
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