Rosemary And Lemon Shrimp

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 16 jumbo shrimp, peeled and deveined, leaving tails intact
• 1 cup sauvignon blanc wine (or chardonnay)
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 teaspoon fresh rosemary, chopped
• 2 tablespoons smooth dijon-style mustard
• cayenne pepper
• salt and pepper

Recipe

• 1 marinate to taste:
• 2 combine the olive oil and fresh lemon juice and whisk together.
• 3 add in fresh rosemary and mustard and whisk until combined.
• 4 add salt, black pepper, and cayenne pepper to taste.
• 5 the marinade should have a nice 'kick' to it.
• 6 add in at least 1 cup sauvignon blanc (or chardonnay) and whisk again.
• 7 you may make the marinade up to one day ahead and keep in the refrigerator.
• 8 when you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate.
• 9 once the shrimp has been added, add enough sauvignon blanc (or chardonnay) to make sure shrimp are covered.
• 10 you should marinade shrimp at least one hour and up to three hours before grilling.
• 11 once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers.
• 12 (strip off branches and leaves and use the fresh stalks! if the stalks are a bit dry, soak them in water to prevent burning.).
• 13 grill for 3 to 5 minutes, turning at least once brush on additional marinade while grilling if you like.
• 14 take off skewer and sprinkle with fresh lemon juice from wedges.