Jean-Georges Vongerichten, Mark Bittman

Grilled shrimp and zucchini on rosemary skewers

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Here the fire cannot be quite as hot as in the preceding recipe, or the zucchini will burn. If you cannot find fresh rosemary, use ordinary skewers (soak wooden ones in water for at least 30 minutes before using) and dried rosemary for the marinade.

Ingredients

  • 4 branches rosemary, each about 1 foot long
  • ½ cup extra-virgin olive oil
  • 1

Method

  1. Strip the leaves from all but the top 3 inches of each of the rosemary branches. Reserve about 1 tablespoon of the leaves and mince them.
  2. Combine the minced rosemary, olive oil, and garlic on a large platter. Peel the shrimp and devein them. Sprinkle them with salt and pepper and toss them on the platter with the olive oil mixture. Cut the lemon in half through