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
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.
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.
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.