Shrimp Appetizer

By á-7912

Ingredients

• 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

Details

Servings 10
Preparation time 60mins
Cooking time 70mins

Preparation

Step 1

Ahead:
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.