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Recipe of the Week: Shrimp on Rosemary Skewers

By CHEF LORETTA PAGANINI - | Jan 5, 2021

PHOTO PROVIDED Chef Loretta Paganini

Enjoy this great recipe for the holidays. It is so easy to make and so delicious. Serves six. (Chef tip: Make sure to wash shrimp several times under cold running water to remove all impurities.)

18 pounds shrimp, shelled and de-veined

6 rosemary skewers

1/4 cup limoncello

2 tablespoons extra-virgin olive oil

Juice and zest of one lemon

1 teaspoon fresh rosemary, chopped

2 cloves garlic, minced

1 teaspoon sea salt

1/2 teaspoon pepper

Arrange shrimp on rosemary skewers.

Combine limoncello, lemon juice and zest, rosemary, garlic, salt and pepper in a bowl. Add shrimp and marinate for 20 minutes in refrigerator.

Drain shrimp and reserve liquid. Grill shrimp for five minutes on each side, while brushing with marinade. Serve over spaghetti.