Garlic and Rosemary Shrimp

Garlic ShrimpSummer is in full swing here in Vancouver, which means it is BBQ season.

Over the last few months, I’ve been trying a whole bunch of recipes out on the grill ranging from steak to cod to to chicken. Most weeks, I have been joined by my friend Alex who also shares my enthusiasm for all things grilled.

This week we decided to try out something we hadn’t grilled before: Shrimp.  Alex’s one request with this recipe was that they had to be laced heavily with garlic.  After a quick search of the Internet, we came across this recipe, which matched all our criteria.

In the end, we both were impressed at how the shrimp turned out. Not only were they delicious, but also incredible easy to prep and make. If you are looking for a quick and easy BBQ meal, then these little guys are for you.

Useful hint: I wouldn’t walk too far away from the barbeque as you make them. The shrimp really only need a couple minutes a side as they cook.

Recipe Below

  • 25/30 Deveined and Shelled Shrimp
  • 1 Head of garlic, crushed
  • 2 T Fresh Rosemary, diced
  • 3 T Olive Oil
  • 1 T lemon juice
  • 5/6 bamboo skewers
  1. Soak the bamboo skewers in water for at least 30 minutes to prevent burning
  2. Pre-heat Barbeque until 450 degrees
  3. Combine the Shrimp, garlic, rosemary, oil and lemon juice in a bowl and let it marinate for 20 minutes
  4. Pierce 5 or 6 shrimp per skewer; once through the thicker head part and once through the tail, reserving the marinating liquid
  5. Take the shrimp out to the barbeque and give it a good hit with some non-stick spray to prevent the shrimp from sticking
  6. Lower the temperature of the barbeque, place the shrimp on the grill and pour the marinating liquid over the shrimp
  7. Cook for 2 to 3 minutes per side, turning once they turn pink
  8. Remove from heat and serve immediately
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