Grilled Shrimp with Lemon on Rosemary Skewers
Serves 8 as an appetizer
2 ¼ lbs (21/30 count) shrimp, peeled and deveined, tails left on
Zest from 1 ½ lemons
6 garlic cloves, minced
¼ cup minced fresh flat leaf parsley
¼ cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Vegetable or canola oil, for brushing grill
24 (4- to 6-inch) rosemary sprigs
In a medium bowl, whisk together the lemon zest, garlic, parsley, and olive oil. Add the shrimp to the mixture and toss to coat. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1½ hours.
While the shrimp are marinating, prepare the rosemary sprigs. Remove the leaves from the bottom half of each sprig and set aside.
Remove the shrimp from the marinade when ready to cook and thread one to two shrimp on each rosemary sprig. Preheat a grill or grill pan over medium-high heat. Brush the grill with a little oil. Add the shrimp and cook for about 2 minutes on each side until tails are lightly charred and the shrimp are cooked through. If you find that the rosemary is burning, simply rearrange the shrimp so that the rosemary is on a cooler part of the grill or hanging off the edge of the grill pan when cooking. Remove the shrimp from the grill and let cool briefly before serving warm or at room temperature.