Photo: Shrimp Shish Kebabs - Spiedini di Scampi Recipe
Ingredients
- 3 pounds giant shrimp,U 10 size, peeled
- 4 long branches rosemary, leaves removed to yield skewers, leaves set aside
- 2 lemons, zested and juiced
- 2 ounces limoncello
- 2 bunches oregano, leaves removed and bruised
- 1/4 cup extra-virgin olive oil
Directions
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.
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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By john.alkire_106...
Houston, TX
on February 20, 2009
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This is a simple and delicious shrimp dish. I grill shrimp at least once a week living on the gulf coast and this is a nice change from simple herbed/butter type dishes. The lemoncello adds a slight sweetness - don't over do it - that is a real difference to most grilled shrimp dishes. The Rosemary skewers really do make a difference in the taste - I made them with both Rosemary skewers and bamboo and tasted side by side- the Rosemary was more flavorful. Go the the trouble of finding them (or grow your own like I do. The smoke from the shucked rosemary leaves is likewise an additional layer of flavor. This is a keeper, Mario. Thanks.
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