Kerby's Culinary Corner
Recipe: Rosemary Shrimp Skewers
1 pound of shrimp
2 cloves garlic, finely diced
1/2 cup olive oil
6 sturdy springs of homegrown rosemary about 8 - 10 inches long
Peel and devein shrimp. Rinse and pat dry with a paper towel. If needed,
you can sharpen the thick end of the rosemary spring to a point.
Slide the shrimp onto the rosemary as if you were making a
shish-kebab, leaving a little space between each shrimp. Whisk the
minced garlic into the olive oil and brush generously on the shrimp.
Grill over a hot fire until the shrimp just become opaque. Remove
from the heat and enjoy the rosemary deliciousness!
Anybody can sell you plants.
We make sure you succeed!
(C) Copyright 2019 Kerby's Nursery & Landscaping, Inc.