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Grilled Rosemary Shrimp Skewers
All natural Western Apple BBQ chips infuse a mild sweet flavor in this recipe for Grilled Rosemary Shrimp Skewers recipe
Ingredients:
1 bunch Italian parsley leaves1 bunch basil leaves½ TSP kosher saltFreshly ground black pepper½ cup bread crumbs¼ cup plus 2 TBSP extra-virgin olive oil2 LBS large shrimp peeled and deveined12 large rosemary sprigs, prepared as skewers and soaked in water for at least 2 hours, or overnight2 lemons, cut into wedges
Directions:
- Toss the parsley leaves, basil leaves, salt, pepper, bread crumbs and ¼ cup of the olive oil into the food processor and pulse until the herbs are chopped and the bread crumbs are green. Transfer to a bowl, add the shrimp and toss to coat well.
- Skewer 4 or 5 shrimp on each rosemary sprig. Dredge both sides in the bread crumb mixture, place on a platter, and put in the refrigerator for 30 minutes.
- For a gas grill, preheat to medium-high and place Western Apple Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- When the grill is hot and the chips are smoking, place the skewers on the grill and cook, turning once, just until the shrimp are opaque throughout and some of the bread crumbs are browned, 2 to 3 minutes per side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
- Transfer to a serving platter and serve with the lemon wedges.
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