Grilled Grapefruit-Rosemary Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Use yellow or pink grapefruit juice, fresh-squeezed or bottled. To crush juniper berries, smash with the flat bottom of a glass or pan. Ingredients:
1/4 cup grapefruit juice |
1/4 cup orange juice |
1 tablespoon minced or pressed garlic |
1/4 cup olive oil |
1 tablespoon crushed dried juniper berries (see notes) |
8 to 10 rosemary sprigs (about 10 in.) with straight stems |
1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed |
Directions:
1. In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries.
2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig. Mince enough leaves to make 1 teaspoon; add to bowl. Reserve extra leaves for other uses.
3. Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and chill up to 2 hours.
4. Meanwhile, put rosemary stems in a bowl and cover with water.
5. Drain shrimp; discard marinade. Form 1 shrimp into a C and push thick end of a rosemary sprig through fat section, then through tail end of the shellfish. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among sprigs.
6. Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Turn shrimp as needed to cook evenly until they are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes.
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