Grilled Rosemary Shrimp

Summertime is almost here and as the weather heats up, so does the grill. One

of my favorite things to throw on the grill is seafood, and by far my favorite

seafood to grill is shrimp. They’re incredibly versatile and cook up super quick

and easy so you can get them on the grill and then on to the table for everyone

to enjoy.

 

Grilled Rosemary Shrimp is one of my favorite summer recipes as it’s fun, light

and flavorful. Placing the shrimp on skewers instead of grilling them individually

allows you to turn several shrimp at a time helping to make this a quick and

simple recipe.

 

Two ingredients in this recipe really help to give it a special kick, The fresh

rosemary gives the shrimp an aromatic, earthy flavor when placed on the grill

while the lemon juice at the end helps to bring a bright and fresh flavor

to the dish. 

 

 

Kingsford Charcoal is my go-to-fuel whenever I’m grilling out in the backyard. Whenever

I use Kingsford I know I’m going to get that delicious smoky, wood-fired flavor my family

craves. Kingsford’s versatility makes it perfect whether you’re going low and slow with

some ribs or brisket or doing a high heat quick sear on veggies or fish. No matter what the dish, Kingsford Charcoal delivers the best in authentic BBQ flavor. Grilling isn’t just a cooking technique but it’s also a bonding technique. Firing up the grill at home helps forge those lasting memories that only cooking over an open flame can create. Let’s celebrate the memories that you can make when you fire up the grill with Kingsford.

For more amazing grilling recipes be sure to visit the Kingsford Recipe Hub at https://www.kingsford.com/recipes/   and the Kingsford page on Pinterest.

Grilled Rosemary Shrimp

 

3 tbsps. avocado oil

4 garlic cloves, minced

¼ cup butter

¼ cup chopped fresh rosemary

2 lb. shrimp, peeled and deveined, tails on

Sea salt

1 lemon cut in halves

 

In a large bowl, toss shrimp with the avocado oil. Season with salt, toss with the rosemary and set aside. Place butter in a small saucepan over medium low heat and melt. Add garlic and cook for one minute. Remove from heat and set aside. Preheat grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side. Remove shrimp from grill and place on a platter. Squeeze lemon over shrimp and then pour on garlic butter. Serve hot.