Shrimp Grilled on Rosemary Sticks
Appetizers • World
Description
Shrimp grilled on rosemary sticks
Ingredients
- Mild Chili Spice to taste
- Rosemary 4 sprigs
- Tiger shrimp in brine 12 pieces
- Soy Sauce 0 fl oz
- Grated Ginger Root 1 teaspoon
- Meyer Lemon Juice 2 teaspoons
- Honey to taste
- Marinated cherries 8 pieces
Step-by-Step Guide
Step 1
Wash the rosemary and dry it. Remove the leaves from the sprigs, leaving only 2-3 cm at the top.
Step 2
Wash the chili pepper, cut it in half, and remove the seeds. Rinse the pepper under cold water and slice it thinly into half-rings.
Step 3
Place the pepper, ginger, and rosemary leaves in a large bowl. Add the soy sauce, lemon juice, and honey. Mix thoroughly.
Step 4
Add the shrimp to the bowl, tossing them to ensure they are coated in the marinade on all sides. Cover the bowl with plastic wrap. Marinate in a warm place for 1 hour, shaking the bowl occasionally.
Step 5
Remove the shrimp from the marinade. Reserve the marinade.
Step 6
Skewer 3 shrimp onto each rosemary sprig, piercing them through the groove on their backs.
Step 7
Wash the tomatoes and place them in a heatproof dish. Add the reserved marinade. Place in a preheated oven at 200°C (392°F) for 5 minutes.
Step 8
Heat vegetable oil in a pan until very hot, and fry the shrimp for 1.5 minutes on each side. Transfer them first to paper towels to drain excess oil, then to a serving plate. Arrange the roasted tomatoes on the same plate.
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