Grilled Rosemary Shrimp



  • 1/4 cup finely chopped garlic
  • 1 teaspoon sea salt
  • 2 tablespoons rosemary
  • 3 tablespoons olive oil
  • 16 jumbo shrimp
  • lemon for serving




  1. Mash the garlic and salt together in a large bowl. Mix together with the minced rosemary and olive oil.
  2. Add shrimp. If possible, cover and leave in fridge for 1 hour.
  3. Preheat the grill and oil it. Place 4 shrimp on each skewer. Brush the shrimp with oil.
  4. Cook the shrimp for 4 minutes on each side, or until cooked just enough.
  5. Serve with lemon slices.

Ferraro Items

Ferraro# 2000061- Garlic, chopped

Ferraro# 2000286- Sea salt, fine

Ferraro# 2001250- Tuscan Spice Rosemary, dried

Ferraro# 360150- Napoli Olive Oil

Ferraro# 4200040- Bell Harbor Jumbo shrimp (16/20 T-On)

Bon Appétit!