Lemon-Rosemary Grilled Shrimp

This simple and healthy recipe for lemon-rosemary grilled shrimp comes from "The Ciminelli Solution," by Sue Ciminelli.

  • Servings: 4
Lemon-Rosemary Grilled Shrimp

Source: The Martha Stewart Show, March Winter 2007

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 tablespoon plus 1 teaspoon chopped fresh rosemary
  • Juice and zest from 1 lemon
  • Coarse sea salt
  • Freshly ground white pepper

Directions

  1. In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.

  2. Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.

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