While the summer nights are still on your side, light up your grill and enjoy your shrimp under the sky, because: there’s no better way to cook than over the hot fire!
It’s simple, fast, fun and delicious. Call friends and family and toss some “Shrimp on the Barbie”!
Photo: Ann Stratton
2 lbs Eco Shrimp, unpeeled
½ c Fresh lemon juice (roughly 3 lemons)
½ c Olive Oil
1 T Chopped fresh rosemary (buy long ‘branches’ of rosemary to use as skewers)
2 Cloves garlic, minced
2 t Fresh chopped thyme
Salt and pepper to taste
In a medium bowl, combine lemon juice, oil, rosemary, garlic, salt and pepper. Reserve 4 tablespoons for serving. Place shrimp and oil mixture in a re-sealable plastic bag. Seal and refrigerate for at least one hour.
Heat grill. Take the rosemary branches and strip them. Soak in water for 10 minutes. Remove shrimp from marinate wiping off excess oil. Skewer the shrimp on the rosemary branch as if you would a regular bamboo skewer. Cook 1 minute and a half on each side until done.
Place shrimp on the branches in a serving dish and drizzle the remaining marinade mixture on shrimp. Serve.
*Adapted by Anne Stratton from Emeril’s Lemon-herb Grilled Shrimp