Grilled Colossal Shrimp

Deliciously sweet shrimp simply grilled with garlic and fresh herbs

Planning a meal is not always an easy task and sometimes you need to be inspired

In this case, our inspiration came from a local farm market in the shape of a beautiful little rosemary plant!

So now we have a direction forming. What else might inspire us?

The local fishmonger also has a stall in this particular farm market and he happened to have some beautiful colossal shrimp

And a dinner idea was born!

Colossal grilled shrimp with rosemary and garlic!

We are starting off with a pound of these beautiful shrimp

Remove the shell and legs but leave the tail

Using a knife, slice along the back of the shrimp and remove the “vein”

Repeat with the rest of the shrimp and place in a large bowl

Next, we will need 1/3 cup of olive oil, 2 garlic cloves, 1 fresh rosemary sprig, 1 tablespoon of fresh parsley, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of crushed red pepper flakes

Add the oil, garlic, rosemary leaves and parsley to a chopper

Pulse until finely chopped

Next sprinkle in the salt and peppers

Mix to combine

Pour the mixture over the shrimp

Toss the shrimp until they are completely coated

Refrigerate for up to 30 minutes to allow the flavors to meld

While the shrimp are chilling soak some wooden skewers in water

This will prevent them from burning up on the grill

We have 15 shrimp so I’m going to do 5 per set of skewers

The reason we are using 2 skewers is to help the shrimp keep their shape

It also makes it easier to flip them on the grill

Start skewering the shrimp

Repeat until all the shrimp are skewered and top with any remaining herbs and garlic

Heat your grill to 400 F

We are cooking these over indirect heat so we have our middle burner off

Lay the shrimp down on the grill and cook for 2-3 minutes

Flip and cook another 2-3 minutes or until the outside are pink the inside is opaque and the shrimp are firm

Remove from the grill and allow the shrimp to rest a few minutes before serving

Serve with some sliced lemon and dig in!

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Enjoy!!!

Simply Sundays! ~ Grilled Colossal Shrimp

Servings: 4
Time: Prep 5 Min, Meld 30 Min, Cook 6 Min
Difficulty: Easy
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Ingredients

1 pound of colossal shrimp

1/3 cup of olive oil

2 garlic cloves

1 sprig of fresh rosemary

1 tablespoon of fresh parsley

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

1/2 teaspoon of crushed red pepper flakes

lemon slices for serving

Directions

Remove the shell and legs but leave the tail. Using a knife slice along the back of the shrimp and remove the “vein”. Repeat with the rest of the shrimp and place in a large bowl

In a chopper pour 1/3 cup of olive oil. Add in the leaves from 1 fresh rosemary sprig, 1 tablespoon of fresh parsley and 2 garlic cloves. Pulse until finely chopped. Sprinkle in 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of crushed red pepper flakes. Stir to combine

Pour the mixture over the shrimp. Toss the shrimp until they are completely coated. Refrigerate up to 30 minutes to allow the flavors to meld. While the shrimp are chilling soak some wooden skewers in water

Start skewering the shrimp. Use 2 skewers per set of shrimp. This will help the shrimp maintain their shape. It also makes them easier to flip on the grill

Heat your grill to 400 F. We are cooking these over indirect heat so we have our middle burner off. Lay the shrimp down on the grill and cook for 2-3 minutes. Flip and cook another 2-3 minutes or until the outside are pink the inside is opaque and the shrimp are firm

Serve with some sliced lemon

Tools used to make this recipe

Architec Carving Board, Gripperwood

KitchenAid 3-Speed Hand Blender

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece