Recipe - Marinated Shrimp On Rosemary Skewers

3 tablespoon Extra virgin olive oil
2 tablespoon Fresh lemon juice
1 teaspoon Grated lemon zest
2 Cloves garlic, finely minced
One half teaspoon Hot pepper flakes
12 lg Shrimp, peeled and deveined
Salt and freshly ground
black pepper
4 Twigs of rosemary with thick
woody stems, about 6 to
8inches in length
8 sl Lemon, 1/4inch thick

SALSA
1 pt Red and/or yellow cherry
tomatoes, stemmed and
halved or quartered
1 Clove garlic, finely minced
One half cup Black olives, pitted and
coarsely chopped
2 tablespoon Finely chopped parsley
2 tablespoon Fresh lemon juice
2 tablespoon Extra virgin olive oil
Salt and freshly ground
black pepper

In a small bowl whisk together the olive oil, lemon juice, lemon zest,
garlic, and hot pepper flakes. In a shallow dish pour the marinade over the
shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.

Preheat a charcoal grill or grill pan on the stovetop.

Skewer 3 of the marinated shrimp, alternating in a decorative pattern with
2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for
2 to 3 minutes per side until just cooked through.

In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon
juice, olive oil, salt and pepper.

Serve the grilled shrimp on a bed of the salsa.

Yield: 2 servings

Recipe by: Cooking Live Show #8887 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997