Best Lemon Rosemary Grilled Shrimp Recipes

Lemon-Rosemary Grilled Shrimp image

Provided by Martha Stewart

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Juice and zest from 1 lemon
Coarse sea salt
Freshly ground white pepper

Steps:

In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.

Emeril's Marjoram, Thyme, Rosemary & Lemon Grilled Shrimp image

Provided by Mickey D

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp (16-25 per pound)
1/2 cup olive oil
1/4 cup fresh squeezed lemon juice
1 tablespoon minced garlic
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh cracked white pepper

Steps:

Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.