1-1/2 pounds (about 30) raw extra large shrimp, peeled and deveined
8 (9 inch) bamboo skewers, soaked in water for 30 minutes
Instructions
In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, salt and pepper. Add the shrimp and toss to coat. Refrigerate for 15 minutes.
Prepare your grill to medium-high heat. Lightly oil the grates.
Thread 3-4 shrimp onto each skewer. Season the shrimp with additional kosher salt if desired. Grill until just cooked through, about 2 minutes per side.
Originally Submitted
12/26/2009
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You can add this Italian Shrimp & Rosemary Spiedini recipe to your own private DesktopCookbook.