Grilled Shrimp in the Shells

A marinade of lemon, garlic, rosemary, and olive oil adds flavor and juiciness to these shrimp.

  • Servings: 15

Source: Martha Stewart Living, June July 1992


  • 3 pounds shrimp
  • Rosemary sprigs, slightly bruised
  • 6 cloves garlic, peeled and finely chopped
  • 1/2 cup olive oil
  • Juice of 2 lemons
  • Salt and freshly ground pepper
  • 1 lemon, sliced


  1. Remove legs from shrimp but do not peel. Cut several lengthwise slits along inner curve of each shrimp, and insert a few small sprigs of rosemary into each slit.

  2. In a large bowl, whisk together garlic, oil, lemon juice, and salt and pepper to taste. Toss shrimp in marinade, coating well. Add more rosemary sprigs and the lemon slices. Marinate for 1 to 2 hours.

  3. Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Drain shrimp and grill for about 3 minutes on each side, or until opaque. Serve immediately.

Cook's Notes

Use the largest shrimp you can find -- we used U-12s, which means there are fewer than 12 per pound -- so that they remain moist and juicy.


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