With fresh herbs so available during the summer, it makes sense to work them into your recipes. To re-create this marvelous marinade from chef Brian Martin at Kali’s Court in Fells Point, just step out to your herb garden and snip off a few shoots of aromatic rosemary. Next, you’ll want to get a couple dozen jumbo shrimp ready for the barbie.
1 pound shrimp, peeled and cleaned
1 clove garlic, minced
1 or 2 sprigs of rosemary, finely chopped
Coarse salt and freshly ground pepper
1 lemon, juiced
1 cup extra virgin olive oil
Combine all ingredients in a mixing bowl, stirring them together well.
Marinate shrimp for at least a half hour, tossing occasionally. Place the shrimp on a medium hot spot on the grill for about two minutes on each side, until cooked through. Plate up while still hot, and add this zesty sauce, which is great with any kind of seafood.
