Catalina Island Grilled Shrimp
I like to butterfly large shrimp. This means to slice nearly through the back of the shrimp where it has been deveined. This takes an extra five minutes, but it is well worth the effort. It makes a beautiful presentation and gets all the marinade flavors injected into the shrimp. When using skewers to cook the shrimp on the grill, soak them ahead of time in water, which will help prevent the ends from burning.
Servings: 4
Calories: 308kcal
Ingredients
- 2 pounds large shrimp 15-20# , butterflied
- 1 lemon
- 2 cloves garlic minced
- 1 Tablespoon fresh rosemary minced
- 2 Tablespoons olive oil
- 1 pinch salt and freshly ground black pepper to taste
- 12 wooden skewers soaked in water for 20-30 minutes
Instructions
- Shell shrimp if necessary and butterfly shrimp by slicing nearly through the back of the shrimp where it has been deveined and place in a bowl. Remove zest (yellow part) from the lemon and then juice it.
- Add to the bowl of shrimp, the minced garlic, the lemon zest, lemon juice, minced rosemary, a splash of olive oil to coat the shrimp and salt and pepper, Stir everything together and let it marinate while you heat up the grill. Thread the shrimp on skewers and set aside.
- Spray the grill with cooking oil and when it is ready, place the skewers on the grill, keeping their handles away from the heat source. Cook for a few minutes on each side until the shrimp becomes transparent and reddish in color. Serve with lemon wedges.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 308kcal