Wolfgang Puck BRGG0030 Manual page 23

Quick and Easy Grilled Shrimp
5 servings
INGREDIENTS
1 pound large shrimp (36-40) – peeled and deveined
2 cups bottled italian dressing
1/4 cup chopped fresh parsley
10 large branches fresh rosemary
METHOD
1 Peel and devein shrimp and place into a large Ziploc bag with italian dressing
and chopped parsley. Marinate for 1 hour, in the refrigerator.
2 When ready to prepare, begin by preheating grill side on high on high for 10
minutes. Beginning with the bottom of the rosemary, with rosemary leaves
pointing down, spear the shrimp and slide down the rosemary branch. Repeat
with 3 more shrimp per skewer.
3 Place skewers onto grill, cook for approx 3 minutes per side. Flip and
continue to cook till shrimp are pink, and curled.
PRESENTATION
These skewers are wonderful as an appetizer, or try them on top of a greek salad.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
on Rosemary Skewers
22