Someone has been craving shrimp ~ shrimp kabobs on the grill, in fact.
…and fresh rosemary…
Shrimp can be incredibly delicious.
Grilled shrimp kabobs ARE incredibly delicious.
Especially when the little creatures are infused with fresh and smoky sprigs of rosemary and drizzled with the slippery tang of melted lemon butter.
Your mouth waters and your senses relish each and every part of this grilled little parcel.
Infusing the shrimp with savory rosemary – in the form of a grilled kabob – comes quite simply.
Both a branchy sprig of the fresh herb and a slightly soaked skewer of stability do the trick nicely.
And, if your rosemary seems to be particularly brave and branchy, you may be able to skip the skewer all together!
Rosemary Infused Shrimp Kabobs
1 lb. fresh, wild caught shrimp (peeled)
7 large fresh rosemary sprigs
sea salt and pepper
juice of 1 lemon, divided
2 Tbs. Kerrygold butter (or coconut oil or ghee for a slightly different option)
6 kabob skewers, soaked (or maybe not – if your sprigs are large enough)
Rinse and peel the shrimp and “thread” 5-6 through a large rosemary sprig and skewer (if necessary) – tightly held together ‘as one,” to create the kabob. Shrimp are delicate – so be gentle.
Be sure to reserve one sprig, removing the rosemary petals. Mince for fresh garnish.
Season generously with sea salt and pepper, as well as the juice of 1/2 lemon.
Grill the kabobs over medium heat, about 3-5 minutes each side.
Melt the butter amazingness and mix with the remaining lemon juice.
Serve kabobs drizzled with the lemony butter magic and minced fresh rosemary.
And be sure to serve alongside a beautifully light and Italian sip of Primitivo.