Love to use fresh herbs when grilling? This is very flavorful dish with the fresh rosemary and parsley. Grilled on a Hasty Bake Grill.
1/3 cup olive oil
1/2 fresh lemon
2 tablespoons of fresh chopped parsley
1 tablespoon minced garlic
Pinch of JoAn’s salt (available at http://joansmustard.com/) or coarse kosher salt
Pinch of freshly ground pepper
Pinch of red pepper flakes
1 pound of large shrimp (16 to 20 shrimp to the pound), peeled and deveined
Fresh rosemary sprigs, loosely stripped of leaves (enough to skewer 20 shrimp). Retain the stripped leaves.
Start grill and prep for medium heat.
Combine the garlic, parsley, olive oil, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
Skewer the shrimp on the fresh rosemary skewers, spacing them ¼” apart. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on a Souto Board and garnish with rosemary leaves and a squeeze of fresh lemon juice.
If fresh Rosemary skewers aren’t available, chop 2 -3 tablespoons of fresh rosemary and add to the olive oil mixture. Skewer on metal skewers or soaked bamboo.
This dish pairs well with a simple non-herbal brown or white rice and tossed salad.