Recipe of the Week: Shrimp on Rosemary Skewers
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.