Grilled shrimp that have been marinated in rosemary and garlic have bright, summer flavors that will make you feel like you’re sitting on the beach in Italy.
To get a nice warm wood fire flavor grill the shrimp over lump hardwood charcoal. They work just fine over a gas or briquette charcoal, but wood adds a depth of flavors the others don’t.
When they’re cooked over wood charcoal, these shrimp have a wonderful buttery flavor accented by the rosemary and lemon juice.
- 1 lb 13 to 15 count shrimp, , deveined with shells
- 2 tbsp rosemary
- 1 tbsp garlic
- 3 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- To get a nice warm wood fire flavor grill the shrimp over lump hardwood charcoal. They will work just fine over a gas or briquette charcoal, but wood adds something the others don’t.
- Finely mince the rosemary and garlic. Mix the two together with the lemon juice, olive oil, salt, and pepper.
- Use deveined shrimp with their shells on. Wash and drain the shrimp, mix thoroughly with the lemon juice and rosemary mixture, making sure to coat all of the shrimp. Let stand for 15 minutes to allow the shrimp to absorb the flavors.
- Grill the shrimp over medium-hot coals for three to five minutes per side. The shrimp are done when they are firm to the touch.