Rosemary Grilled Shrimp

   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. 

Lime-Garlic Vinaigrette

 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.

 

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