SHRIMP LIMONCELLO
Steps:
- Remove heads of shrimp and peel away body shell, leaving tail intact. With a knife, make an incision in the back of each shrimp and remove the black intestinal cord. Gently wash in cool running water and drain well. Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer. Cut oregano leaves into chiffonade. Grate zest and juice the two lemons. In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid. Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot. �
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