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.