I don’t remember where I originally saw a version of this recipe- it was probably during the millions of hours of Food Network that we used to watch growing up. The idea is so simple, but really impresses and audience and adds a sophisticated element to your dinner. The scent of the rosemary seeps into the shrimp (or any protein) while it cooks, making for a very aromatic meal. Serve the skewers on a bed of rice with some lightly sauted vegetables- asparagus or sliced zucchini- for a light summer dinner.
Makes: 4 servings
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes
24 shrimp, peeled and deveined
1 bunch of rosemary
1 lemon, juice and zest
3 tbs olive oil
2 cloves garlic, minced
1 small shallot, minced
1 tsp dried oregano
- Peel and devein the shrimp and lightly season with salt and pepper.
- In a medium bowl, whisk together the lemon juice, olive oil, garlic, shallot, and dried oregano. Finely chop 2 tsp of the fresh rosemary and add that as well. Add the shrimp, cover, and refrigerate for about 5 minutes.
- While the shrimp is refrigerating, remove the rosemary from the branches. You want to create skewers, so cut away other small branches as well. You’ll need 4 long skewers.
- Remove the shrimp from the refrigerator and skewer the shrimp onto the branches (6 on each). Carefully slide them across, as the shrimp are tender from marinating in the lemon juice.
- Heat a large saute pan on medium-high heat. Add the skewers and cook for 7-8 minutes, rotating halfway in between. The shrimp should be pink on all sides but tender.
- Serve over rice with a side of fresh vegetables.
Cooking In Red Socks 