Rosemary is a fragrant, pine-flavored herb, a cross between sage and lavender with a touch of ginger. It serves as an attractive house plant in cold climates and in temperate regions will flourish out-of-doors all year long. In my herb garden in Princeton, I have several rosemary plants which, over the years have grown to the height of about 5 feet, and form a handsome hedge.
If you do not have access to fresh rosemary (and you will need a rather large plant for this recipe), add 3 teaspoons dried rosemary leaves to the marinade and skewer the storm on bamboo conceal skiers (as pictured) instead of rosemary branches. If you have only a small rosemary plant, with branches not long enough to accommodate 6 shrimp each, skewer use 1 or 2 shrimp on each short branch for bite wised hors d’oeuvre.
36 medium shrimp, peeled and deveined
6 rosemary branches, 8-10 inches
½ cup olive oil
2 cloves garlic, pressed
2 tablespoons red wine vinegar
2½ tablespoons lemon juice
½ teaspoon dry mustard
Optional: 3 teaspoons dried rosemary leaves (see above)
Skewer shrimp on rosemary branches or bamboo skewers (6 per branch) as pictured a place on bottom of baking dish. Mix remaining ingredients together and shake well in screw-top jar; pour over shrimp. Cover with plastic wrap or foil and marinate in refrigerator at least 6 hours.
Preheat oven to 350°F. Drain shrimp. Arrange on lightly greased baking sheet and sprinkle with paprika. Bake 20 minutes. Serve hot with lemon wedges.
Yield: 6 skewers
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