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Shrimp Appetizer


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Rate this recipe 4.3/5 (3 Votes)


  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon freshly grated ground black pepper
  • 3 tablespoons chopped fresh rosemary
  • 30 jumbo shrimp, peeled and deveined
  • 10 rosemary sprigs, at least 8 inches long, with thick, woody stems
  • Salt


Servings 10
Preparation time 60mins
Cooking time 70mins


Step 1

Shrimp can be marinated 1 hour in advance or overnight in the refrigerator in a resealable plastic bag.

Whisk together oil, garlic, lemon juice, zest, pepper, and chopped rosemary in a medium bowl. Add shrimp and toss to coat; cover and refrigerate for at least 1 hour or overnight.

Wrap 3 marinated shrimp around each rosemary sprig, leaving at least 1/4" between shrimp for even cooking. Season lightly with salt. Heat a grill or grill pan to medium-high. Grill shrimp, brushing with any leftover marinade, until cooked through, 3 to 4 minutes per side.

Discard any remaining marinade. Transfer shrimp on rosemary-sprig skewers onto a serving platter and serve warm or at room temperature.

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