Grilled Shrimp and Lemon Wedges on Rosemary Skewers

 

                    For an Asian flavor, marinate the shrimp in a combination o fresh ginger, garlic, lime juice and sesame oil.

Makes 4 servings

• 45 ml freshly squeezed lemon juice
• 45 ml olive oil
• 5 ml grated lemon zest
• 2 or 3 fresh basil leaves, cut into fine julienne strips
• 2 garlic cloves, minced
• 750 gr large shrimp, peeled and deveined
• 2 lemons, cut into 8 wedges, seeds removed
• 8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
• Salt and freshly ground black pepper

1. In a large, nonreactive bowl, whisk together the lemon juice, olive oil, lemon zest, basil and garlic ; add the shrimp, stir to coat them evenly, cover with plastic wrap, and refrigerate for at least 1 hour and no more than 3 hours.
2. Preheat an outdoor grill, an indoor doubled-sided grill, or the broiler.
3. With the tip of a small, sharp knife, carefully remove any visible seeds from the lemon wedges.
4. Strip the leaves rom each rosemary sprig, leaving just a tuft at one end ; with the knife, trim the opposite end o each branch to a point.
5. Remove the shrimp from the marinade and skewer them on the rosemary sprigs, passing the point of each branch through both the head and tail end of each shrimp and alternating the shrimp with lemon wedges on the skewers.
6. When the grill or broiler is ready, season the shrimp on both sides with salt and pepper to taste.
7. Place the skewers on the grill rack directly over the fire or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs (if using an indoor double-sided grill, grill for 2 minutes only).
8. Serve immediately with rice or roasted potatoes.

BON APPÉTIT