Hola! My week at Rancho La Puerta is amazing! I have eaten some of the most flavorful, creative and healthy dishes in my 40+ years. One of the main reasons the food at the Ranch is so fresh is the guy pictured here: Salvador, the Chief of Organic Gardens.
I have not tried the Marinated Shrimp yet, though hope to do so before I leave in a few days. Enjoy!
Marinated Shrimp on Rosemary Brochettes
- 6 4-inch sprigs of fresh rosemary
- 18 large shrimp (either 12 OR 16 shrimp to the pound), shelled and de-veined
Marinade:
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, medium dice
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 tablespoon fresh basil or 1 teaspoon dried
- 1 teaspoon fresh thyme or 1/3 teaspoon dried
- 1-2 teaspoons paprika
- Sea salt and freshly ground black pepper, to taste
- Grated zest from 1 lemon or lime
1. Trim rosemary leaves from sprigs, leaving the top 1-inch intact.
2. In a baking sheet, mix marinade ingredients. Place cleaned shrimp in the pan and coat all sides with the marinade.
3. Place 3 shrimp on each rosemary skewer.
4. Return skewers to the baking tray. Cover and refrigerate at least 1/2 hour to allow flavors to meld.
5. To cook, place skewers on a flat grill or in a large pan sprayed with non-stick cooking spray. Cook shrimp over medium heat for 2 – 3 minutes per side, or until cooked through.
