Prep: 10 minutes
Cook: 6 minutes
Fresh rosemary sprigs double as rustic skewers and add extra flavor to these grilled jumbo shrimp. Prepare this quick marinade, then grill on the Big Green Egg for a juicy and flavorful main in just minutes. Serve with Banner Butter Smoked Sea Salt Butter and a glass of Sauvignon Blanc for a light and flavorful dinner, ready in a flash.
2 lbs jumbo shrimp, peeled and deveined
½ cup Sauvignon Blanc
2 teaspoons chopped rosemary
1 tablespoon chopped parsley
4 cloves garlic rough chopped about 3 tablespoons
1 tablespoon olive oil
Salt and pepper to taste
4-6 tablespoons Smoked Sea salt Banner Butter
6-7 sturdy rosemary sprigs (About 9-10 inches long with most of the leaves removed, except for the top inch. Save the leaves and throw them on the grill as you cook the shrimp for an extra herbal, smoky taste.)
1. Preheat grill to medium (about 350 degrees). We used our trusty Big Green Egg!
2. Get your Smoked Sea Salt Banner Butter out of the fridge and put about a third of the round into a bowl to soften on the counter.
3. In a mixing bowl, combine jumbo shrimp, Sauvignon Blanc, chopped rosemary, parsley, garlic, salt + pepper, and olive oil. Stir to combine and let rest for at least 10 minutes, no longer than 25.
4. Carefully thread 4- 5 shrimp on each rosemary sprig as a skewer.
Place skewers on the grill. Cook 3-4 minutes on each side, until pink throughout. These cook super quick! Keep an eye on the skewers so they don’t burn.
6.Plate and brush with Smoked Sea Salt Banner Butter before serving.