recipes

Grilled Shrimp with Rosemary & Garlic

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We had the BEST weather yesterday. 73° and sunny, a light breeze, blue skies and puffy white clouds.

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Chris and I started the day with a bicycle ride around the lake and through the prairie at one of our local forest preserves with our friend Emily.

We followed that with a few hours working on our yard. We’ve taken on a pretty big project of re-doing the landscaping in the front of our house and we’ve been working on it for a few weeks, but we’re almost done! Yay!

For dinner, we grilled up some chili-lime chicken burgers from Trader Joe’s, zucchini, and my garlic and rosemary shrimp. Good weather, friends, and food make for a perfect summer day!

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Do you guys have a garden this summer? I’ve had one for years, but it’s the first year that I have planted herbs. Basil, rosemary, and mint. If you don’t have the time or space for a full vegetable garden, I suggest planting a few types of herbs. You can even keep them on your kitchen counter! It’s so nice to be able to snip off just enough for the recipe I’m making and not worry about wasting the rest of the $4 package I bought at the store.

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I received these herb scissors as a gift from my boss this past winter, and this was my first time using them. I usually don’t buy one-trick kitchen tools, but these made mincing the rosemary for this dish super easy! I’m a fan.

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This recipe is so simple. You only need a few ingredients: shrimp, olive oil, garlic, rosemary, and salt.

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Mix all your ingredients in a bowl and stick it in the fridge for a few hours to marinate. Then grill and eat… that’s it!

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1

Grilled Shrimp with Rosemary & Garlic
Makes 4 servings

1 lb frozen 21/25 raw tail-on shrimp (peeled and deveined)
1/2 tablespoon fresh minced rosemary
3 large cloves of garlic, pressed through a garlic press
1 teaspoon salt
olive oil
wooden skewers, soaked in water for 1 hour

  1. Thaw shrimp according to the package (this may be overnight, so plan ahead!).
  2. Place the shrimp in a bowl and add enough olive oil to coat. Stir in garlic, rosemary, and salt.
  3. Cover the bowl and put in the fridge. Let marinate for about 3 hours.
  4. Preheat grill to medium-high heat. Skewer shrimp on wooden skewers. Grill shrimp over direct heat for about 3-4 minutes on each side, until pink and opaque.
  5. Remove from grill, eat and enjoy!

 

 

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