|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 92mg||459%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled shrimp is an easy, quick, and tasty dish that is perfect for both a special dinner al fresco or a busy weeknight meal. This recipe calls for marinating the shrimp in a rosemary-garlic mixture for several hours, giving the shellfish great flavor.
Proving that just a few ingredients can make for an impressive and delicious dish, this recipe requires only garlic, olive oil, fresh rosemary, and shrimp. The garlic is mashed with the sea salt to make a paste; minced rosemary leaves and olive oil are mixed in and the shrimp is then coated in the marinade. The shrimp are left to marinate for an hour or two in the refrigerator to absorb the flavors and then grilled for just a few minutes until pink.
You will need 12 skewers to cook the shrimp and can use bamboo or metal; if using wood, soak them for at least half an hour before skewering. The shrimp are then brushed with oil and placed on a clean grill where the grates have been coated with oil. This assures the shrimp will not stick to the grill.
1/4 cup finely chopped garlic
1 teaspoon sea salt
2 tablespoons minced fresh rosemary leaves, plus sprigs for garnish
3 tablespoons olive oil, plus extra for brushing shrimp
16 jumbo shrimp, about 10 per pound, shelled and deveined with tails left on
Lemon wedges, for serving
Gather the ingredients.
Mash the garlic and salt together in a large bowl using a fork. Mix together with the minced rosemary and olive oil.
Add the shrimp. Cover and place in the refrigerator for 1 to 2 hours.
Preheat the grill and oil the grates. Place 4 shrimp on each skewer. Brush the shrimp with oil.
Cook the shrimp for 3 to 4 minutes on each side, or until just cooked through (the shrimp appear pink and are firm to the touch when done).
Serve with lemon wedges for squeezing.
Do I need to defrost the shrimp first?
Shrimp is sold fresh, frozen, or previously frozen, with fresh being the hardest to find since they are highly perishable and need to be preserved while in transport from boat or farm to store. If the shrimp you are using is still frozen, it's best to defrost it before marinating so the flesh is soft and able to absorb the flavors. Place in a colander under cold running water until thawed and then peel and devein if needed.