1/3 cup garlic, chopped in the food processor with 2 teaspoons of salt
Zest from 1 lemon, 1 lime, and 1 orange
1 Tbsp fresh rosemary, minced
1 Tbsp fresh cilantro leaves, roughly chopped
1/2 cup extra virgin olive oil
2 pound 16/20 count shrimp, peeled, deveined, tails on
6 10-inch wooden skewers, soaked in water
Rosemary sprigs
Chopped cilantro for garnish
1. In a bowl mix together garlic, salt, zest, rosemary, cilantro, and olive oil. Add shrimp. Mix well and marinate in the refrigerator at least 4 to 6 hours.
2. Prepare the charcoal or gas grill, or ridged grill pan.
3. Thread shrimp onto the skewers, first through the top of the shrimp and then again just above the tail, about 6 per skewer.
4. Grill shrimp for about 3 to 4 minutes per side or until just done, pink and opaque.
5. To serve, garnish a platter with rosemary sprigs. Remove shrimp from the skewers, scatter over the rosemary. Top with chopped cilantro.
Serves 4-6