Ingredients:

  • 1.5 lbs jumbo shrimp (16/20 count), peeled and deveined
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh rosemary, finely minced
  • 4 cloves garlic, minced
  • 1 tsp lemon zest, freshly grated
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 whole lemon, cut into wedges
  • 4-6 long sprigs fresh rosemary

Instructions:

  1. In a large non-reactive mixing bowl, whisk together the extra-virgin olive oil, minced rosemary, garlic, lemon zest, sea salt, and black pepper.
  2. Add the jumbo shrimp to the bowl and toss until evenly coated. Cover and refrigerate to marinate for exactly 30 minutes.
  3. Thread 4-5 marinated shrimp onto each skewer. For best results, use double skewers to prevent the shrimp from spinning during flipping.
  4. Preheat your outdoor grill or cast-iron grill pan to medium-high heat (approximately 400°F/200°C). Lightly oil the grates.
  5. Place the shrimp skewers on the grill. Cook for 2-3 minutes per side until the shrimp are opaque and have formed a 'C' shape.
  6. During the final minute of grilling, baste the shrimp with any remaining marinade. Remove from heat and serve immediately with lemon wedges.