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Categories:Viewed: 3 - Published at: 4 years ago
Ingredients
- 3 lbs large shrimp
- 6 Rosemary branches
- 2 lemons
- 1/4 cup limoncello or other lemon liquer
- 2 bunches oregano, leaves only
- 1/4 cup olive oil
Method
- Remove heads of shrimp and peel away body shell, leaving tail intact. With a knife, make an incision in the back of each shrimp and remove the black intestinal cord. Gently wash in cool running water and drain well.
- Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer.
- Cut oregano leaves into chiffonade.
- Grate zest and juice the two lemons.
- In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid.
- Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot.
