Summer BBQs would not be complete without this these tantalizing shrimp hot off the grill. The platter empties almost as fast as I can make them. Often I will double or even triple this recipe to satisfy my family’s craving. I use fresh sprigs of rosemary right from the garden and just picked Meyer lemons straight from the tree in our back yard.
Lemon Grilled Shrimp
48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste
Don't Forget the Secret Ingredient 