Wolfgang Puck's Grilled Shrimp and Lemon Wedges on Rosemary Skewers

I make these lemony shrimp outside on the grill in summer and on my two-sided indoor grill in winter. The shrimp are marinated in a mixture of lemon juice, olive oil, and garlic before being skewered on rosemary sprigs along with lemon wedges. The grilled lemon infuses the shrimp and the combination is terrific. If you can't find sturdy rosemary sprigs use wooden skewers, soaking them for 30 minutes before skewering the shrimp and lemon wedges. Serve this shrimp with rice or roasted potatoes.Full Story
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