On the Central Coast of California, grilling season doesn’t really exist. It’s always a good time of year to grill!
This shrimp is really tasty and stands alone as a main dish, makes a great filling for tacos, or would be a really nice appetizer. If you are using frozen shrimp, always thaw shrimp under refrigeration or in a colander under constantly cold running water (it won’t take long, but we have a drought!).
Shrimp only take a few minutes to cook, so I recommend having everything else ready to go so they can go right to the table.
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If you are using frozen shrimp, start this recipe about 8 hours before you want to cook the shrimp so it has time to thaw and marinate.
Yield: 4 4-ounce servings
- 1/4 cup minced garlic
- 1 6-inch spring fresh rosemary, leaves removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pound raw shrimp, deveined, tail-on
- Place garlic, rosemary leaves, olive oil and salt in a blender. Blend until smooth.
- In a shallow dish, toss the shrimp with rosemary mixture, coating the shrimp completely. Cover with plastic wrap and refrigerate for 8 hours (or until the shrimp is thawed if you are using frozen).
- Prepare your grill for medium heat. I use a grill basket to grill my shrimp. Spray a grill basket with pan release and toss it on the grill to heat up. Add the shrimp and let them cook for about 3 minutes or until they turn pink but remain tender (they will continue cooking off the grill). Serve immediately.
Note: If you don’t have a grill basket, use wooden skewers or the stems from the rosemary. Simply soak them in water for a few minutes before spearing them through the shrimp, from head to tail. Grill both sides of the shrimp, about 1 1/2 minutes each.