• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 3 pounds giant shrimp,U

  2. 10 size, peeled

  3. 4 long branches rosemary, leaves removed to yield skewers, leaves set aside

  4. 2 lemons, zested and juiced

  5. 2 ounces limoncello

  6. 2 bunches oregano, leaves removed and bruised

  7. 1/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Divide the shrimp into four equal portions and skewer them on each of the four rosemary branches. In a large, non-reactive casserole , combine the lemon juice and zest, limoncello, oregano and olive oil and place shrimp in the marinade , turning skewers to make sure that shrimp are well-coated. Cover, place in the refrigerator and allow to marinate for 30 minutes.

  2. Preheat the grill or broiler. If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for three minutes, then turn and cook for 1 minute more, basting with marinade. Serve either hot, or cooled.


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