Grilled Rosemary Shrimp Skewers Food

SKEWERED ROSEMARY SHRIMP WITH MINT PESTO

Steps:

• For mint pesto:
• Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
• For shrimp:
• Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

SHRIMP ON ROSEMARY SKEWERS

Steps:

• Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce. , Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.

LIME-ROSEMARY SHRIMP SKEWERS

Steps:

• In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 TBSP olive oil and add shrimp.
• Marinate shrimp (with shells on), covered and chilled, at least 4 hours or overnight.
• Soak skewers in water for 30 minutes.
• To grill, put 4 shrimp on each skewer and brush with additional oil.
• Grill shrimp (with shells on) 3 to 4 minutes on each side, or until just cooked through.
• Garnish shrimp with rosemary sprigs if desired.

GRILLED ROSEMARY SHRIMP

Steps:

• Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• 1. In a large bowl stir together garlic,minced rosemary,and 3 tbsp oil and add shrimp. Marinate shrimp,covered and chilled, at least 4 hours or overnight.
• 2. In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• 3. To grill,thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on a oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
• 4. Alternatively, brush shrimp with additional oil and grill in a hot well season ridged grill pan, cover,over moderately high heat 3 to 4 minutes on each sidem or until cooked through.
• 5. Garnish shrimp with rosemary sprigs and serve with lemon wedges.

GRILLED ROSEMARY SHRIMP SKEWERS

Steps:

• In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
• For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
• Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
• For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.

GRILLED ROSEMARY GARLIC SHRIMP

Steps:

• In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
• In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
• To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
• Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
• Garnish shrimp with rosemary sprigs and serve with lemon wedges.

GRILLED ROSEMARY GARLIC SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Mash the garlic and salt together in a large bowl using a fork. Mix together with the minced rosemary and olive oil.
• Add the shrimp. Cover and place in the refrigerator for 1 to 2 hours.
• Preheat the grill and oil the grates. Place 4 shrimp on each skewer. Brush the shrimp with oil.
• Cook the shrimp for 3 to 4 minutes on each side, or until just cooked through (the shrimp appear pink and are firm to the touch when done).
• Serve with lemon wedges for squeezing.