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Amount Measure Ingredient -- Preparation Method
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3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 cloves garlic -- finely minced
1/2 teaspoon hot pepper flakes
12 large shrimp -- peeled and deveined
salt and freshly ground black pepper
4 twigs of rosemary with thick woody stems -- about 6 to
-- 8-inches in length
8 slices lemon -- 1/4-inch thick
salsa:
1 pint red and/or yellow cherry tomatoes -- stemmed and
halved
-- or quartered
1 clove garlic -- finely minced
1/2 cup black olives -- pitted and
-- coarsely chopped
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper
In a small bowl whisk together the olive oil, lemon juice, lemon zest,
garlic, and hot pepper flakes. In a shallow dish pour the marinade over the
shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.
Preheat a charcoal grill or grill pan on the stovetop.
Skewer 3 of the marinated shrimp, alternating in a decorative pattern with
2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for
2 to 3 minutes per side until just cooked through.
In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon
juice, olive oil, salt and pepper.
Serve the grilled shrimp on a bed of the salsa.
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