Recipe

Grilled Grapefruit-rosemary Shrimp Recipe

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Ingredients

Directions

Step #1 In a bowl, orange juice, garlic, oil, mix grapefruit juice, & juniper berries.
Step #2 Pull most of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig.
Step #3 Mince enough leaves to make 1 tsp; add to bowl.
Step #4 Reserve extra leaves for other uses.
Step #5 Add shrimp to bowl & mix.
Step #6 Let stand at least 15 mins, or cover & chill up to 2 hrs.
Step #7 Meanwhile, put rosemary stems in a bowl & cover with water.
Step #8 Drain shrimp; discard marinade.
Step #9 Form 1 shrimp into a C & push thick end of a rosemary sprig through fat section, then through tail end of the shellfish.
Step #10 Continue skewering shrimp with remaining rosemary, distributing shrimp equally among sprigs.
Step #11 Lay skewered shrimp on a barbecue grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill.
Step #12 Turn shrimp as needed to cook evenly until they are opaque but still moist-looking in center of thickest part (cut to test), about 4 mins.
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