Grilled Grapefruit-Rosemary Shrimp

Ingredients

  • ¼ cup orange juice
  • 1 tablespoon minced or pressed garlic
  • 1 tablespoon minced or pressed garlic
  • 1 tablespoon minced or pressed garlic
  • 1 tablespoon crushed dried juniper berries (see notes)
  • ¼ cup olive oil
  • 8 to 10 rosemary sprigs (about 10 in.) with straight stems
  • + 18 more ingredients
    • 1 tablespoon minced or pressed garlic
    • ¼ cup olive oil
    • 8 to 10 rosemary sprigs (about 10 in.) with straight stems
    • 8 to 10 rosemary sprigs (about 10 in.) with straight stems
    • 8 to 10 rosemary sprigs (about 10 in.) with straight stems
    • ¼ cup orange juice
    • 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed
    • ¼ cup olive oil
    • ¼ cup olive oil
    • 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed
    • 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed
    • 1 tablespoon crushed dried juniper berries (see notes)
    • ¼ cup orange juice
    • 1 tablespoon crushed dried juniper berries (see notes)
    • ¼ cup orange juice
    • 1 pound (26 to 30 per lb.) shelled (tails left on), deveined shrimp, rinsed
    • ¼ cup grapefruit juice
    • 1 tablespoon crushed dried juniper berries (see notes)

1. In a bowl, combine grapefruit juice, orange juice, garlic, oil, and juniper berries. 2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the tip of the sprig. Mince enough leaves to make 1 teaspoon; add to bowl. Reserve extra leaves for other uses. 3. Add shrimp to bo...

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