Sunday, August 24

Grilled Shrimp With Rosemary And Chives

I just returned from a vacation with my family where we ate so. much. good. food. Most of it was prepared at home so it was fairly healthy, and even the food I ate out wasn't typical "vacation eating" as evidenced by this salad :)

The prawns were so good I scoured the internet upon returning home to find a way to prepare them on the grill and I think I found it.

The marinade requires quite a few ingredients but the rest of the preparation is easy. Just be sure to refrigerate shrimp for one hour before grilling.


1/4 cup dry white wine
2 tablespoon Fresh lemon juice
1 tbsp olive oil
1 tbsp chopped chives
2 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried crushed thyme
1 teaspoon dijon mustard
1 tsp minced garlic
¼ teaspoon Tabasco pepper sauce
1 pinch salt
1 pinch black pepper
1 ½ lb large shrimp

In a large bowl, combine all the marinade ingredients.

Peel and de-vein the shrimp, leaving the tails on. Place the shrimp in the marinade, cover the bowl, and refrigerate the shrimp for at least 1 hour.

Start the grill. When the grill is hot, place the shrimp on a mesh grate that has been sprayed or brushed with the vegetable oil (or thread the shrimp on skewers), and grill the shrimp for about 3 minutes on each side.

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