Since I was serving lots of appetizers, I allowed one skewer
of shrimp per guest, but this makes an excellent main course dish (serve
with saffron rice and fresh, steamed asparagus).
Grilled Mediterranean Shrimp
12 small wooden skewers (1 for each 3 shrimp), soaked in warm water
for 1 hour
1-1/2 pounds Black Tiger shrimp (about 36)
3 tablespoons olive oil
juice of one lemon
2 large cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
the leaves of 3 sprigs of fresh rosemary
Peel, devein and butterfly shrimp. (I've only recently started to butterfly
shrimp for skewering...I've found that it provides a larger surface area
for the marinade to do its work.) Combine the remaining ingredients in
a Ziploc bag. Add shrimp and allow to marinate for 2 hours.Remove shrimp
from marinade. Place 3 shrimp on each skewer. Grill till completely cooked,
with no gray color remaining. Serve immediately.
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