Prep 10 mins
Cook 3 mins
Easily doubled. Shrimp can be marinated ahead of time, but needs to be made “to order”. Chill shrimp in marinade at least one hour and up to three hours.
- 16 jumbo shrimp, peeled and deveined, leaving tails intact
- 1 cup sauvignon blanc wine (or Chardonnay)
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup fresh lemon juice
- 1⁄4 teaspoon fresh rosemary, chopped
- 2 tablespoons smooth dijon-style mustard
- cayenne pepper
- salt and pepper
- Marinate to taste:
- Combine the olive oil and fresh lemon juice and whisk together.
- Add in fresh rosemary and mustard and whisk until combined.
- Add salt, black pepper, and cayenne pepper to taste.
- The marinade should have a nice 'kick' to it.
- Add in at least 1 cup Sauvignon Blanc (or Chardonnay) and whisk again.
- You may make the marinade up to one day ahead and keep in the refrigerator.
- When you get ready to add the shrimp (already peeled, deveined, with tails on), whisk the marinade again if it has started to separate.
- Once the shrimp has been added, add enough Sauvignon Blanc (or Chardonnay) to make sure shrimp are covered.
- You should marinade shrimp at least one hour and up to three hours before grilling.
- Once you are ready to grill, skewer marinated shrimp on stalks of fresh rosemary, or use barbeque skewers.
- (Strip off branches and leaves and use the fresh stalks! If the stalks are a bit dry, soak them in water to prevent burning.).
- Grill for 3 to 5 minutes, turning at least once Brush on additional marinade while grilling if you like.
- Take off skewer and sprinkle with fresh lemon juice from wedges.