Marinated Shrimp on Rosemary Skewers
Submitted by krkall
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
1 hrsSturdy rosemary branches stand in for wooden skewers here, and that’s the whole charm. As the shrimp grill, the woody stems heat up and release their piney, resinous oils right into the flesh, seasoning from the inside out while looking gorgeous on the plate.
Keep the marinade short, just 15 to 30 minutes. The lemon juice is acidic enough that a longer soak would start to firm up and toughen the delicate shrimp before they ever hit the grill.
Shrimp cook in a flash, only two to three minutes a side. Pull them the moment they turn opaque and curl into a loose C; overcooked, they go tight and rubbery.
A no-cook salsa of halved cherry tomatoes, black olives, garlic, and parsley makes the bed. It’s bright, briny, and raw, a fresh foil to the smoky grilled shrimp.
Pro Tips
- Strip the leaves from the lower part of the rosemary branch and sharpen the end so it pierces the shrimp easily.
- Don’t over-marinate; lemon’s acid begins to firm up the shrimp past 30 minutes.
- Watch them closely on the grill; shrimp go from juicy to rubbery in under a minute.
- Make the tomato-olive salsa first so the flavors mingle while the shrimp marinate.
Variations
- Swap rosemary for sturdy thyme branches or lemongrass stalks for a different aromatic.
- Add crumbled feta to the salsa for a Greek-style finish.
- Toss in a handful of capers or a pinch of oregano for extra Mediterranean punch.
Ingredients
Directions
In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes.
In a shallow dish pour the marinade over the shrimp.
Cover, refrigerate and let marinate for 15 to 30 minutes.
Preheat a charcoal grill or grill pan on the stovetop.
Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs.
Grill the shrimp for 2 to 3 minutes per side until just cooked through.
In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper.
Serve the grilled shrimp on a bed of the salsa.
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