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Grilled Shrimp with Lemon and Rosemary
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A twist on a favorite.
|1 pound shrimp, peeled and deveined|
|1 clove garlic, thinly sliced|
|2 tablespoons fresh rosemary, chopped|
|1 tablespoon lemon zest|
|2 tablespoons extra virgin olive oil|
|Coarse sea salt, to taste|
|Ground white pepper, to taste|
|3 tablespoons fresh lemon juice|
- In a large bowl, combine shrimp, garlic, 1 tablespoon rosemary, half of the lemon zest and 1 tablespoon olive oil; season with salt and white pepper. Toss to coat.
- Set a grill pan over medium-high heat. When heated, place shrimp on grill pan and cook until cooked through, about 1 minute per side.
- Transfer shrimp to a serving platter and drizzle with remaining olive oil and spritz with lemon juice. Sprinkle shrimp with remaining lemon zest and rosemary then serve immediately.
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