Spiedini di Gamberoni

By LeeBoruchow

For whatever reason, shrimp and cooked limoncello go very well together.

Ingredients

• 2 pounds shrimp, peeled & cleaned
• 5 long branches rosemary, leaves removed to yield skewers, leaves set aside
• 2 lemons, zested and juiced
• 2 ounces limoncello
• 2 bunches oregano, leaves removed and bruised
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

Divide the shrimp into four equal portions and skewer them on each of four rosemary branches. Remove some of the leaves off of a 5th branch to make a "brush." In a large, non-reactive casserole, combine the lemon juice and zest, limoncello, oregano and olive oil and place shrimp in the marinade, turning skewers to make sure that shrimp are well-coated. Cover, place in the refrigerator and allow to marinate for 30 minutes.

Preheat the grill. Just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for three minutes, then turn and cook for 1 minute more, basting with marinade (using the rosemary brush). Serve either hot, or cooled.