Grilled Rosemary Shrimp

These Grilled Rosemary Shrimp were delicious atop my NY Strip Steak. Easy, light and healthy, you could top them over pasta and make a main dish out of it or serve as a fabulous appetizer. Marinated in a quick olive oil, garlic and rosemary mixture, they are a cinch to prepare. And by using the twig from the rosemary, you not only get the flavor from the rosemary on the inside of the shrimp, but the presentation is awesome!

I'm using large shrimp or 31-35 count/per pound, fresh rosemary and garlic.

You want to use rosemary that has as thick and stiff of twigs as you can find. This way the shrimp will have a more sturdy holding. Remove the rosemary leaves from the twigs, leaving just a few at the top. Finely chop the rosemary and toss into a small bowl.

I had some fresh thyme on hand, so I decided to throw some in as well. Thyme has lemony undertones, which are great with shrimp, so why not! Remove the leaves from the stems, chop and throw in with the rosemary.

Next, chop some garlic, leaving it chunky, so when on the grill it won't burn as quickly.

Add some House Blend to the mixture. This will give the shrimp just the right seasoning.

Stir in some olive oil, to make a thin marinade type paste.

Although the House Blend has red pepper flakes in it, I wanted just a bit more of a kick, so I added a pinch of fresh cracked red chili pepper.

Peel and remove veins from shrimp and toss into shallow dish. Pour herb mixture over shrimp and coat well.

Next, take the rosemary twigs and begin threading them through the top of the shrimp and through the tail. Push the shrimp all the way to the top of the twig and continue threading until the twig is full. 

My rosemary twigs were pretty small, so I was able to fit about 3-4 shrimp on each one, which actually makes it easier to handle them when cooking and plating.

 They should look like this. Aren't they so pretty?!

Gently lay them back in the dish and coat them with any of the leftover marinade. Set aside until your ready to grill them.

When your ready to grill them, turn the grill on high heat. These are literally going to take about 4 minutes tops to cook, so be sure to make these the last thing you cook. Set them on the grill and cook for no more than 2 minutes on each side. Then carefully flip them over.

You want the grill on high heat so you can get a few grill marks on them. You'll be able to tell they are cooked when the top centers are no longer opaque and the tails turn orange. Grill on the 2nd side for 2 more minutes, then take them off.

So beautiful, you almost don't want to eat them...wait no, that's a lie, I couldn't help myself and had to steal one before serving!

Whether you top a juicy steak, serve them as an appetizer or use them for a main course, these Grilled Rosemary Shrimp will for sure be a big hit with your guests.

 

RECIPE

GRILLED ROSEMARY SHRIMP

Prep Time: 10 Minutes  Cook Time: 4 Minutes Difficulty: Easy Servings: 2

Ingredients:

  • 1 dozen large shrimp (about a 1/2 pound)
  • 4 - 4" rosemary sprigs
  • 2 garlic cloves, chopped
  • 2 fresh thyme sprigs, leaves removed and chopped
  • 1/2 teaspoon SplenDishes House Blend
  • pinch red pepper flakes
  • 1/3 cup olive oil

Directions:

Clean, peel and remove veins from shrimp and place into shallow dish.

Strip the leaves from the rosemary twigs, leaving a few at the top.

Chop rosemary leaves and combine in a small bowl along with garlic, thyme, House Blend, red pepper flakes and olive oil. Pour mixture over shrimp and coat both sides.

Thread about 3-4 shrimp onto each rosemary twig, starting at top of the shrimp and ending just before the tail. Place vack into dish and coat with any leftover marinade.

Heat grill on high heat and place skewers on grill. Cook for about 2 minutes, then flip and cook another 2 minutes or until shrimp is no longer opaque and tails have turned orange.

Top over juicy steaks, lemon pasta or serve as appetizers.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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