Lemon shrimp on rosemary sticks

Contributed By: Kay Davis


3 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest, grated
2 or 3 fresh basil leaves, cut into fine julienne strips
2 cloves garlic, minced
1 1/2 pounds large shrimp, peeled and deveined
2 lemons, cut into 8 wedges, seeds removed
8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
Kosher salt and freshly ground black pepper


In a large non reactive bowl, whisk together the lemon juice, olive oil, lemon zest, basil, and garlic. Add the shrimp, stir to coat them evenly, cover with
plastic wrap, and refrigerate for at least 1 hour and no more than 3 hours.

Preheat an outdoor grill, an indoor double-sided grill or the broiler. With the tip of a small, sharp knife, carefully remove any visible seeds from the
wedges. Set the wedges aside.

Strip the leaves from each rosemary sprig, leaving just a tuft at one end. With the knife or gardening sheers, trim the opposite end of each branch to a

Remove the shrimp from the marinade and skewer them on the rosemary sprigs, passing the point of each branch through both the head and tail end of each
shrimp and alternating the shrimp with lemon wedges on the skewers.

When the grill or broiler is ready, season the shrimp on both sides with salt and pepper to taste. Place the skewers on the grill rack directly over the
fire, or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs. If
using an indoor double-sided grill, grill for 2 minutes only.

Serve immediately, encouraging guests to slide the shrimp and lemon wedges carefully off their skewers and squeeze the warm lemon wedges over the shrimp.

Kay’s note:an indoor double sided grill is a Forman grill.

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