Grilled Shrimp with Rosemary
4 or 5 large shrimp per person,
(12 to 15 count) shrimp
1/2 cup olive oil
2 TBS fresh rosemary, minced
2 TBS lemon zest
1/4 cup lemon juice
1 tablespoon red pepper flakes
Remove legs & veins frmthe shrimp
and leave the shells on.
Marinate shrimp 2 to 6 hours in
remaining ingredients.
Soak skewers or rosemary stems, if
you are lucky enough to have them,
in water for several hours.
Drain Shrimp.
Using 2 skewers for each serving, to
keep them from twisting on a single
skewer, thread shrimp onto skewers.
Grill on medium hot fire about 3
minutes per side.
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