The Country Cooking of Italy's Grilled Shrimp with Rosemary
Shell-on shrimp grilled on rosemary skewers turn smoky, fragrant, and beautifully simple with olive oil and salt.
Prep 15 min · Cook 6 min · Total 8 hr 21 min · Makes 4 servings
Ingredients
- 6 straight rosemary branches, 6 to 8 inches/15 to 20 centimeters long, soaked overnight in water
- 2 to 3 tablespoons extra-virgin olive oil
- 16 large shell-on fresh shrimp/prawns
- Salt
Directions
- Start your grill/barbecue and bring the coals or wood to a fierce heat; for a gas grill, warm it to about 600ºF/315ºC. Drain the soaked rosemary branches and pat them dry. Strip a few leaves from each branch, enough to make about 2 tablespoons total, then mince the leaves and stir them together with the oil in a small bowl.
- Thread 4 shrimp onto each rosemary branch. Brush the shrimp on both sides with the rosemary oil, then season them generously with salt.
- Cook the shrimp on the grill/barbecue, flipping them once, until they are just cooked through, about 3 minutes per side. Serve them hot or at room temperature.