I never think of grill recipes as I’m a New Yorker and we don’t have outdoor space to grill.. However, Goldie emailed the girls today looking for some summer recipe’s and I realized how selfish it is of me not to share some good “Grilled” numbers..
Last year Kelly gave me a recipe similar to the one below. The only difference is that she added crushed red pepper flakes to the marinade. SUCH A GOOD CALL and I highly recommend you follow suit.
Grilled Rosemary Garlic Shrimp Gourmet | June 1994
Yield: Serves 4
1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment
In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.