The Country Cooking Of Italy'S Grilled Shrimp With Rosemary
- 6 straight rosemary branches, 6 to 8 inches/15 to 20 centimeters long, soaked overnight in water
- 2 to 3 tablespoons extra-virgin olive oil
- 16 large shell-on fresh shrimp/prawns
- Salt
- Light a grill/barbecue and let the coals or wood get very hot (if using a gas grill, preheat to about 600u0b0F/315u0b0C).
- Drain and dry the rosemary branches, then pull off a few leaves from each one, producing about 2 tablespoons of leaves in all. Mince the leaves, in a small bowl, combine them with the oil.
- Skewer 4 shrimp on each rosemary branch, then brush them on both sides with the oil and season them generously with salt.
- Grill/barbecue the shrimp, turning once, until just done, about 3 minutes per side. Serve hot or at room temperature.
rosemary, extravirgin olive oil, shell, salt
Taken from www.seriouseats.com/recipes/2012/06/the-country-cooking-of-italys-grilled-shrimp.html (may not work)