Perfect summertime recipe! This citrus dish is yummy and refreshing on a hot summer night! I paired this with fresh steamed green beans in lemon and brown and red rice and a cup of Florida's Natural Ruby Red Grapefruit Juice! Bon Appetit!Grilled Grapefruit Rosemary Shrimp
Ingredients
1/4 cup of Florida's Natural Ruby Red Grapefruit Juice (In the Limited Edition Lilly Pulitzer carton of course! A portion of every carton purchase goes to breastcancer.org )
1/4 cup Florida's Natural Orange Juice
1 Tablespoon minced fresh garlic (approx. 1 clove)
1/4 cup olive oil (I prefer organic)
1 Tablespoon fresh squeezed lemon juice
8-10 Rosemary Sprigs (approx. 10 inches) with straight stems (I prefer organic Rosemary)
1 Pound (26-30 per pound) shelled (leave tails on) deveined shrimp, rinsed
Directions:
1. In a bowl, combine grapefruit juice, orange juice, garlic, olive oil and lemon juice.
2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the top of the sprig (look like mini Lilly palm trees, lol). Mince enough rosemary leaves to make 1 teaspoon and add to bowl. Save extra leaves for other uses.
3. Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and refrigerate up to 2 hours.
4. While waiting for shrimp to marinate, put rosemary stems in a bowl and cover with water.
5. Drain shrimp, discard marinade. Form 1 shrimp into a C shape and push thick end of Rosemary sprig through fat section, then through tail end of the shrimp. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among the sprigs.
1/4 cup of Florida's Natural Ruby Red Grapefruit Juice (In the Limited Edition Lilly Pulitzer carton of course! A portion of every carton purchase goes to breastcancer.org )
1/4 cup Florida's Natural Orange Juice
1 Tablespoon minced fresh garlic (approx. 1 clove)
1/4 cup olive oil (I prefer organic)
1 Tablespoon fresh squeezed lemon juice
8-10 Rosemary Sprigs (approx. 10 inches) with straight stems (I prefer organic Rosemary)
1 Pound (26-30 per pound) shelled (leave tails on) deveined shrimp, rinsed
Directions:
1. In a bowl, combine grapefruit juice, orange juice, garlic, olive oil and lemon juice.
2. Pull most of the leaves from each rosemary stem, leaving about 2 inches at the top of the sprig (look like mini Lilly palm trees, lol). Mince enough rosemary leaves to make 1 teaspoon and add to bowl. Save extra leaves for other uses.
3. Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and refrigerate up to 2 hours.
4. While waiting for shrimp to marinate, put rosemary stems in a bowl and cover with water.
5. Drain shrimp, discard marinade. Form 1 shrimp into a C shape and push thick end of Rosemary sprig through fat section, then through tail end of the shrimp. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among the sprigs.
6. Lay skewered shrimp on a BBQ grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 or 2 seconds), close lid on gas grill. 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 minutes.
Yield: Makes 8-10 servings
CALORIES 103 (54% from fat), FAT 6.2g (Sat 0.9g), CHOLESTEROL 69mg, CARBOHYDRATE 2g, SODIUM 67mg, PROTEIN 9.4g, FIBER 0.0g
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