Rosemary and Lemon Shrimp

"Easily doubled. Shrimp can be marinated ahead of time, but needs to be made “to order”. Chill shrimp in marinade at least one hour and up to three hours."
 
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Ready In:
13mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Marinate to taste:

  • Combine the olive oil and fresh lemon juice and whisk together.
  • Add in fresh rosemary and mustard and whisk until combined.
  • Add salt, black pepper, and cayenne pepper to taste.
  • The marinade should have a nice 'kick' to it.
  • Add in at least 1 cup Sauvignon Blanc (or Chardonnay) and whisk again.
  • You may make the marinade up to one day ahead and keep in the refrigerator.
  • When you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate.
  • Once the shrimp has been added, add enough Sauvignon Blanc (or Chardonnay) to make sure shrimp are covered.
  • You should marinade shrimp at least one hour and up to three hours before grilling.
  • Once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers.
  • (Strip off branches and leaves and use the fresh stalks! If the stalks are a bit dry, soak them in water to prevent burning.).
  • Grill for 3 to 5 minutes, turning at least once Brush on additional marinade while grilling if you like.
  • Take off skewer and sprinkle with fresh lemon juice from wedges.

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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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