When you grill Argentine red shrimp on a rosemary skewer with red peppers the flavor combination is amazing. This recipe is simple to prepare, looks elegant and and is quite delicious. You can also prepare headless shrimp this way.
2 pounds whole head on Argentine red shrimp 10-20 count
30 rosemary stems
4 Tbsp olive oil
1 red bell pepper
kosher salt to taste
lime and lemon wedges optional
Take kitchen scissors and cut the shell from just behind the head down the back of the shell to right before the last segment of the tail. Peel the shell off leaving the tail on. Cut the red bell pepper into 3/4 to 1 in squares. Remove all but the top two inches of leaves from the rosemary stems. Push the stem through the shrimp meat at the base of the head, then through the bell pepper and then curl the shrimp and push the stem through just before the tail. Before placing the shrimp on the grill or grill pan brush them with olive oil and sprinkle with kosher salt. Cook approximately two minutes on each side until the shrimp and done through. Transfer to a platter and serve with lime and lemon wedges if desired.
Serve with a rustic loaf of fresh bread
Serve with a nice salad
© Todd Wendt 2016 All rights reserved