In this recipe fresh rosemary leaves flavor the marinade, and the rosemary branches create a flavorful smoke that permeates the shrimp. The shrimp are left in their shells as they grill to help retain moisture & transmute a shrimpier flavor into the flesh.
1 1/2 lbs jumbo (16 to 20 count) shrimp
6 branches of fresh rosemary
1/3 c garlic vinaigrette
Slit the shells of the shrimp down their backs & clean out the sandy vein that lies just under the shell. Chop the leaves from 1 branch of rosemary & mix w/ the vinaigrette. Add the shrimp, toss, cover & refrigerate for at least 1 hr. Light a hot fire in a BBQ grill. Throw the rosemary branches directly over the hot coals. Grill the shrimp 4″ from the fire for 1 1/2 minutes per side, or until shrimp are opaque throughout & firm. Remove the shrimp to a platter & serve hot. Serves 4
NOTE: To clean the shrimp w/o removing the shells, slit the shells down their backs & remove the vein underneath, but not the shells. This will also leave a path through which the marinade can flavor the shrimp.
2 tbsp red wine vinegar
2 tbsp fresh lime juice
1 garlic clove, minced
1/4 tsp salt
3 tbsp olive oil
1 tbsp finely chopped fresh basil leaves
Whisk the vinegar, lime juice, garlic and salt together in a small bowl. Slowly drizzle in the oil, whisking constantly until thickened. Stir in the basil just before using. Makes about 1/2 cups.