|Love shrimp? Add beauty and flavor to grilled shrimp with this simple trick: Use fresh rosemary as your skewer. Look for large, woody rosemary bunches and soak the sprigs in water for 15 minutes prior to grilling, to prevent burning. Toss jumbo shrimp with olive oil; skewer 3 onto each sprig. Salt and pepper to taste. You can use a grilling pan or the outdoor grill, on medium hot. Grill until the shrimp are lightly curled, pink and opaque (approximately 2 to 3 minutes per side). Add a squeeze of fresh lime and serve. They’re so delicious, no sauce or condiment is required.|
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