Grill Serves 4
Ingredients:
¼ cup extra-virgin olive oil
juice of one lemon
½ tsp dried red pepper flakes
1 clove garlic, minced1 shallot, minced
1 two-inch strip lemon peel1 tsp fresh rosemary, chopped
1 lb large shrimp, peeled
1 lb Shitake mushrooms, cleaned and dried
sprigs of fresh rosemary
Preparation:
Combine oil, lemon juice, red pepper flakes, garlic, shallot, lemon peel and rosemary. Pour over shrimp and marinate for four hours, turning occasionally. Thread shrimp and mushrooms on skewers, weaving in rosemary sprigs. Brush skewers with marinade and grill over medium-hot coals until shrimps are bright pink, about five minutes per side.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT
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