Grilled Grapefruit Rosemary Shrimp

By jedrew_52

Ingredients

• 1/4 cup grapefruit juice
• 1/4 cup orange juice
• 1 tbsp. minced or pressed garlic
• 1/4 cup olive oil
• 1 tbsp. crushed dried juniper berries
• 8 - 10 rosemary sprigs with straight stems
• 1 pound shelled deveined shrimp

Details

Servings 8

Preparation

Step 1

In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries.

Pull lost of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig. Mince enough leave to make 1 teaspoon; add to bowl.

Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and chill up to 2 hours.

Meanwhile, put rosemary stems in a bowl and cover with water.

Drain shrimp; discard marinade. Form 1 shrimp into a C and push thick end of a rosemary sprig through fat section, then through tail end of the shellfish. Continue skewering shrimp with remaining rosemary.

Lay skewers shrimp on a barbecue grill over very hot coals; close lid. Turn shrimp as needed to cook evenly until they are opaque but still moist looking, about 4 minutes.