Skewered Shrimp


Skewering the shrimp with rosemary branches adds an extra depth of flavor to these great grilled appetizers.


  • 6 rosemary branches
  • 4 large shell-on shrimp
  • Olive oil
  • Salt


Step 1

Soak 6 rosemary branches in water for 4 hours. Strip off most of the leaves, leaving about 2" of leaves at tip.

Step 2

Skewer 4 large shell-on shrimp on each branch, brush with olive oil, season with salt, and grill over a hot fire 3–5 minutes per side.

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