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Gallery Recipe Summary Servings: 15

Ingredients Ingredient Checklist 3 pounds shrimp Rosemary sprigs, slightly bruised 6 cloves garlic, peeled and finely chopped 1/2 cup olive oil Juice of 2 lemons Salt and freshly ground pepper 1 lemon, sliced

Cook’s Notes Use the largest shrimp you can find – we used U-12s, which means there are fewer than 12 per pound – so that they remain moist and juicy.

Gallery

Recipe Summary Servings: 15

Recipe Summary Servings: 15

Recipe Summary

Servings: 15

Servings: 15

15

Ingredients

Ingredients

  • 3 pounds shrimp Rosemary sprigs, slightly bruised 6 cloves garlic, peeled and finely chopped 1/2 cup olive oil Juice of 2 lemons Salt and freshly ground pepper 1 lemon, sliced

Directions

Remove legs from shrimp but do not peel. Cut several lengthwise slits along inner curve of each shrimp, and insert a few small sprigs of rosemary into each slit.

In a large bowl, whisk together garlic, oil, lemon juice, and salt and pepper to taste. Toss shrimp in marinade, coating well. Add more rosemary sprigs and the lemon slices. Marinate for 1 to 2 hours.

Start a medium-size charcoal fire; when coals are medium hot, place grid as close to them as possible. Drain shrimp and grill for about 3 minutes on each side, or until opaque. Serve immediately.

Cook’s Notes Use the largest shrimp you can find – we used U-12s, which means there are fewer than 12 per pound – so that they remain moist and juicy.

Cook’s Notes

Use the largest shrimp you can find – we used U-12s, which means there are fewer than 12 per pound – so that they remain moist and juicy.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Grilled Shrimp in the Shells

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Shrimp in the Shells

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest