I’m officially on vacation, which means I won’t cook anything that I can’t throw on the grill… These shrimp kabobs are delicious and flavorful, and could be easily adapted for the home kitchen. Using rosemary branches as skewers infuses the shrimp with a great deal of flavor, and serves as a decorative serving technique as well.
Grilled Rosemary Shrimp Skewers
- juice from 1 lemon
- 1 teaspoon lemon zest, grated
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) white wine
- 2 cloves garlic, minced
- 8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
- 1 1/2 pounds large shrimp, peeled and deveined
- salt and freshly ground black pepper
Prepare a marinade by whisking together the first 5 ingredients. Strip the leaves from all but the top three inches of each of the rosemary branches and use them to skewer the shrimp. Arrange the skewers in a shallow bowl with the marinade and refrigerate for 1-2 hours.
Preheat an outdoor grill, or the broiler of your oven. When ready to cook, season the shrimp on both sides with salt and pepper. Place the skewers on the grill rack directly over the fire, or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once.