Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, August 27, 2011

Rosemary Skewered Shrimp

This is a simple but amazing dish, served with some fresh corn and slaw and drizzled with beurre blanc. Which i ended up drizzling all over the corn and some white rice also!
1 lb 26-30 shrimp, shelled, deveined and tails left on
5 rosemary sprigs
1 lemon, juiced
1 tablespoon olive oil
1 teaspoon salt
fresh pepper

Remove most rosemary off the sprig , just leaving a handful on top. Skewer 5 shrimp in each rosemary sprig, leaving the rosemary leaves on top.
Preheat your grill to high.
In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Brush shrimp with oil mixture and cook on grill for 3 minutes a side. Leave rosemary leaves towards the outside of the grill to keep color.
Serve warm with beurre blanc drizzled over them.

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