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Grilled Shrimp with Rosemary



  • 4 or 5 large shrimp per person (12 to 15 count) shrimp
  • 1/2 cup olive oil
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon red pepper flakes


  1. Remove legs and veins from the shrimp and leave the shells on. Marinate shrimp 2 to 6 hours in remaining ingredients.
  2. Soak skewers or rosemary stems in water for several hours.
  3. Drain shrimp.
  4. Using 2 skewers for each serving, to keep them from twisting on a single skewer, thread shrimp onto skewers.
  5. Grill over medium hot fire about 3 minutes per side.


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