For an impressive presentation, I always set the lemon halves in red-wine glasses, because their bowls are larger than white-wine glasses. Serve extra lemons alongside.
Recipe information
Yield
Makes 8 servings
Ingredients
Marinade:
Preparation
Step 1
1. Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)
Step 2
2. Combine all the marinade ingredients in a large bowl.
Step 3
3. Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.
Step 4
4. Prepare hot coals for grilling or preheat the broiler.
Step 5
5. Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.
Step 6
6. To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.
