Here's one of those recipes people clamor for that has a grand total of 6 ingredients, including the salt and pepper, and takes minutes to make.

Kathy Whyte/WNBF News

Lemon/Rosemary Grilled Shrimp (prep. time 15 minutes, plus at least 30 minutes to marinate. Recipe is for an individual serving but can be easily expanded by just increasing the amount of lemon, rosemary, salt and pepper by a little bit to make sure all the pieces of shrimp you are cooking come in contact with the seasoning)

12 medium-size frozen Gulf shrimp, thawed on a paper towel, but leave a little damp

zest of 1/2 lemon

2 Tb. fresh rosemary leaves, finely chopped (strip the leaves from about two sprigs of rosemary)

1 tsp. cracked black pepper

pinch of Kosher salt.

I couldn't find my zester, so I peeled a couple slices of skin off a lemon and very finely sliced it and cut it into really small pieces. Further chop together the lemon zest and rosemary.  Toss into a zip-top plastic bag and add the shrimp. Crack the black pepper into the bag and add the Kosher salt.  Toss it all together to coat the shrimp as evenly as possible.  Close bag and refrigerate for a half hour or more to allow the flavor to get into the shrimp.

Preheat grill to high (about 400-425). Carefully skewer the shrimp through head and tail end, leaving a little space between each shrimp.  Grill for about 2-5 minutes on each side. If you are using Gulf shrimp, remember it will not turn as bright pink as other varieties.  The shrimp is done when it is firm and lightly pink.

Carefully remove from hot skewers with a fork and serve with rice or, as I did here, with a neat sweet potato au-graten patty I found in the freezer section of a grocery store that starts with a "W". It was their store brand and really good!

 

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