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Grilled Shrimp in the Shells

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

Source: Martha Stewart Living, June July 1992
Servings

Ingredients

Directions

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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