Years ago I found this Rosemary Shrimp Scampi Skewers recipe in Cooking Light Magazine. Since then it’s been a highly requested “home run” recipe from my Freezer Club and from my kids. This super easy, light, fresh-tasting entree makes a perfect summer meal.
You’ll see in my pictures that we don’t eat usually eat the shrimp right off the skewer, although it’s delicious that way. Here’s my serving suggestion. I often times will double the marinade, boil it (to make sure it’s safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair, the cooked shrimp, and some roasted asparagus and cherry tomatoes. Grate a little fresh Parmesan over the top and sprinkle freshly chopped parsley. Another idea is to serve over cous cous or brown rice with some extra sauce (that has been boiled, of course), as well.
- 6 tablespoons fresh lemon juice
- 8 tablespoons olive oil
- 2 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 6 garlic cloves, minced
- 2 (6-inch) rosemary sprig, finely chopped and stems discarded
- 40 large shrimp, peeled and deveined (about 1 pound)
- Cooking spray
- Lemon wedges (optional)
- Combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
- Grill or broil shimp 2 minutes on each side or until shrimp are done (should be pink).
- Serve with lemon wedges, if desired.
To freeze for later, simply dump all the marinade ingredients into a freezer ziplock bag and shake. Add the frozen or fresh shrimp and freeze.
When ready to cook, I usually run the bag under warm water until the shrimp are thawed. Grill away and you're done!