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Shrimp Herb and Spice Rub
from the kitchen of Sharmagne Leland-St. John

2 pounds extra large shrimp, peeled and deveined
1 teaspoon paprika
1 tablespoon fresh garlic, minced
2 tablespoons basil, minced
2 tablespoons marjoram leaves
2 tablespoons oregano leaves
2 tablespoons rosemary leaves
2 tablespoons thyme leaves
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
1/2 teaspoon black pepper
1 tablespoon brown sugar
Bamboo skewers soaked in water over-night

Place all the dry ingredients in a zip lock bag.
Shake to blend. Toss the shrimp in the olive oil
to coat. Add the shrimp and lemon juice and any
left over oil to the bag and shake again vigorously.
Place in the refrigerator for 20 minutes. Shake
a few more times. Prepare the grill on high heat.
Place the shrimp onto the wet skewers and grill for
5 to 6 minutes, turning until all sides are charred.

Serve on or off skewers.


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