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Crevette Grille Aux Romarin (Grilled Rosemary Shrimp)

Posted by on August 20, 2012

Succulent marinated shrimp on the grill is one of my summertime favorites. Here are some serious summertime seafood flavours.

The recipe!
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2 lbs of extra large shrimp

Marinate
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1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons of fresh rosemary, minced
4 tablespoons of brown sugar
Pinch of sea salt and fresh cracked pepper

Whisk all of the above ingredients in a medium sized bowl well and add 2 lbs of extra-large shrimp, tossing well and covering with plastic wrap. Refridgerate and marinate 1-2 days, tossing occasionally.

Place shrimp on skewers as shown in picture and cook on a high charcoal fire, cooking each side for about 2 minutes. Place on a bed of baby arugula and drizzle with extra virgin olive oil (I used truffle oil). Bon Apetite!!

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