Shrimps are delicious especially when fresh. They can be eaten as an appetizer, included in soups, salads and served as a main course.
I am not a big fan of peeling shrimp just like everyone else, but it is more advisable to grill it with the shells because it imparts more flavor. Â This is a light dish that also goes well with grilled tomatoes and zucchinis.
1 pound large or large shrimp, with shells, deveined
1/4 cup extra virgin olive oil
1/4 cup dry white wine
1 tablespoon onion, finely chopped
4 cloves garlic, minced
1 teaspoon basil, chopped
1 teaspoon rosemary, chopped fine
1/4 teaspoon ground black pepper
In a bowl, combine the wine, olive oil, onion, garlic, basil, rosemary and pepper. Mix well.
Place the shrimps in a re-sealable bag and pour in the marinade. Refrigerate for at least 2 hours and turn at least once.
Grill the shrimps for 3-4 minutes on each side, until it turns orange; brush with marinade every 2 minutes. You may thread the shrimp on skewers if desired, but you can also grill it as it. Serve immediately with lemon slices and salad or rice.
Photo Courtesy Of: stu_spivack