Marinated shrimp on rosemary skewers

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Extra virgin olive oil
2 tablespoons Fresh lemon juice
1 teaspoon Grated lemon zest
2 Cloves garlic, finely minced
½ teaspoon Hot pepper flakes
12 larges Shrimp, peeled and deveined
Salt and freshly ground black pepper
4 Twigs of rosemary with thick woody stems, about 6 to 8-inches in length
8 slices Lemon, 1/4-inch thick
1 pint Red and/or yellow cherry tomatoes, stemmed and halved or quartered
1 Clove garlic, finely minced
½ cup Black olives, pitted and coarsely chopped
2 tablespoons Finely chopped parsley
2 tablespoons Fresh lemon juice
2 tablespoons Extra virgin olive oil
Salt and freshly ground black pepper

Directions

SALSA

In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.

Preheat a charcoal grill or grill pan on the stovetop.

Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through.

In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper.

Serve the grilled shrimp on a bed of the salsa.

Yield: 2 servings

Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997

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