Marinated Shrimp on Rosemary Brochettes
Courtesy of Rancho La Puerta
6 4-inch sprigs of fresh rosemary
18 large shrimp (either 12 OR 16 shrimp to the pound), shelled and de-veined
1 tablespoon extra virgin olive oil
1 medium shallot, medium dice
2 cloves garlic, minced
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh basil or 1 teaspoon dried
1 teaspoon fresh thyme or 1/3 teaspoon dried
1-2 teaspoons paprika
Sea salt and freshly ground black pepper, to taste
Grated zest from 1 lemon or lime
Trim rosemary leaves from sprigs, leaving the top 1-inch intact.
In a baking sheet, mix marinade ingredients. Place cleaned shrimp in the pan and coat all sides with the marinade.
Place 3 shrimp on each rosemary skewer.
Return skewers to the baking tray. Cover and refrigerate at least 1/2 hour to allow flavors to meld.
To cook, place skewers on a flat grill or in a large pan sprayed with non-stick cooking spray. Cook shrimp over medium heat for 2 – 3 minutes per side, or until cooked through.