This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Big juicy shrimp bathed in lemon, rosemary and garlic are the perfect kickoff to a Mother’s Day brunch. They partner wonderfully with tart and refreshing gazpacho and are a cinch to prepare and cook. Let the kids do the lemon squeezing and shrimp skewering. They’ll love helping out.
It’s that easy: I keep a supply of skewers in various sizes on hand so that I always have what I need. I’m partial to the flat skewers. They are wide but thin so that food easily skewers but doesn’t twirl when you turn to cook the other side. I find 4-inch, 6-inch and 12-inch size skewers to be the most useful.
Garlic and Herb Grilled Shrimp
Start-to-Finish: 4 hours
Hands-On time: 30 minutes
- 4 large cloves garlic, finely chopped
- 3 sprigs fresh rosemary, leaves stripped and chopped, plus extra sprigs for garnish
- 1/4 cup olive oil, plus more for brushing shrimp
- Juice of 1 lemon, plus lemon wedges for garnish
- 3/4 tsp. salt
- 36 large raw shrimp (size 16-20/ lb.), about 2-lb., thawed if frozen and shelled
- 12 6-inch wooden skewers
- On a large cutting board, mince the garlic, chop the rosemary and add them to a large Ziploc bag. Add the oil, juice, salt and shrimp, squeeze out the air, seal and marinate the shrimp. Chill at least 4 hours or overnight.
- While the shrimp marinates, soak the skewers in a shallow dish with water to cover for at least 30 minutes. Prepare the grill if using charcoal.
- Thread 3 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, or on a gas grill, set to medium for 2 to 3 minutes on each side, or until just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a hot well-seasoned ridged grill pan over moderately-high heat 2 to 3 minutes on each side, or until cooked through. You can also bake in a 425°F oven for about 7 minutes.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Make ahead: The shrimp can be cooked a day ahead, then refrigerated. Reheat for 30 seconds in the microwave to warm them up.
Extra Tasty: Wrapping seafood in prosciutto makes such good sense. It not only helps to protect the seafood from drying out during the cooking process, it also lends its rich, salty flavor to whatever it encases. Just before skewering the shrimp, wrap each one in a halved strip of prosciutto and grill as directed.