Cook The Book: Rosemary And Chile-Grilled Shrimp With Lemon Zest

• 1 pound medium shrimp (24 to 32 shrimp), peeled and deveined, tails left on
• 1/2 cup extra virgin olive oil
• Fresh juice and zest of 1 lemon
• 3 to 4 fresh small red chile peppers, seeded and finely chopped
• Leaves from 2 sprigs rosemary, chopped
• 2 garlic cloves, peeled and finely chopped
• Kosher or sea salt to taste

1. In a large bowl, toss the shrimp with the oil, lemon juice, chile peppers, rosemary, garlic, and a pinch of salt. Cover and refrigerate for 30 to 45 minutes.
2. Light the grill or heat a cast-iron frying pan over high heat until very hot. Remove the shrimp from the marinade and grill or sear them until just pink and opaque, about 1 minute per side.
3. Transfer the cooked shrimp to a platter. Sprinkle with the lemon zest and season with salt to taste. Serve immediately.

shrimp, extra virgin olive oil, fresh juice, red chile peppers, rosemary, garlic, kosher

Taken from www.seriouseats.com/recipes/2008/07/rosemary-and-chile-grilled-shrimp-with-lemon-zest-recipe.html (may not work)