Summertime is almost here and as the weather heats up, so does the grill. One

of my favorite things to throw on the grill is seafood, and by far my favorite

seafood to grill is shrimp. They’re incredibly versatile and cook up super quick

and easy so you can get them on the grill and then on to the table for everyone

to enjoy.

 

Grilled Rosemary Shrimp is one of my favorite summer recipes as it’s fun, light

and flavorful. Placing the shrimp on skewers instead of grilling them individually

allows you to turn several shrimp at a time helping to make this a quick and

simple recipe.

 

Two ingredients in this recipe really help to give it a special kick, The fresh

rosemary gives the shrimp an aromatic, earthy flavor when placed on the grill

while the lemon juice at the end helps to bring a bright and fresh flavor

to the dish. 

 

 

 

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Ingredients

 

3 tbsps. avocado oil

4 garlic cloves, minced

¼ cup butter

¼ cup chopped fresh rosemary

2 lb. shrimp, peeled and deveined, tails on

Sea salt

1 lemon cut in halves

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In a large bowl, toss shrimp with the avocado oil. Season with salt, toss with the rosemary and set aside. Place butter in a small saucepan over medium low heat and melt. Add garlic and cook for one minute. Remove from heat and set aside. Preheat grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side. Remove shrimp from grill and place on a platter. Squeeze lemon over shrimp and then pour on garlic butter. Serve hot.

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