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Marinated Shrimp on Rosemary Skewers

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

3 tb Extra virgin olive oil
2 tb Fresh lemon juice
1 ts Grated lemon zest
2 Cloves garlic, finely minced
1/2 ts Hot pepper flakes
12 lg Shrimp, peeled and deveined
Salt and freshly ground black pepper
4 Twigs of rosemary with thick woody stems, about 6 to 8-inches in length
8 sl Lemon, 1/4-inch thick
1 pt Red and/or yellow cherry tomatoes, stemmed and halved or quartered
1 Clove garlic, finely minced
1/2 c Black olives, pitted and coarsely chopped
2 tb Finely chopped parsley
2 tb Fresh lemon juice
2 tb Extra virgin olive oil
Salt and freshly ground black pepper

INSTRUCTIONS

SALSA
In a small bowl whisk together the olive oil, lemon juice, lemon zest,
garlic, and hot pepper flakes. In a shallow dish pour the marinade over the
shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.
Preheat a charcoal grill or grill pan on the stovetop.
Skewer 3 of the marinated shrimp, alternating in a decorative pattern with
2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for
2 to 3 minutes per side until just cooked through.
In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon
juice, olive oil, salt and pepper.
Serve the grilled shrimp on a bed of the salsa.
Yield: 2 servings
Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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