| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1994 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Finely chopped garlic; mashed to a paste |
|
|
; with 1 teaspoon |
|
|
; coarsesalt |
| 2 |
tb |
Minced fresh rosemary leaves plus sprigs |
|
|
; for garnish |
| 3 |
tb |
Olive oil plus oil for brushing shrimp |
| 16 |
|
Jumbo shrimp; (about 10 per pound) |
|
|
Four; (12-inch) bamboo |
|
|
; skewers |
|
|
Lemon wedges as an accompaniment |
INSTRUCTIONS
In a large bowl stir together garlic, minced rosemary, and 3 tablespoons
oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours
or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare
grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil.
Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to
4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot
well-season ridged grill pan, covered, over moderately high heat 3 to 4
minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Serves 4.
Gourmet June 1994
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