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Shrimp Limoncello

This is a fiery Shrimp Limoncello dish that your family, friends and guests will love!
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Prep Time: 15 | Cook Time: 10 | Ready In: 25
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US Metric

3 lbs large shrimp

6 Rosemary branches

2 lemons

1/4 cup limoncello or other lemon infused alcohol

2 bunches oregano, leaves only

1/4 cup olive oil


Cooking Process:

Clean and devein shrimp, leaving tail intact. Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer.

Cut oregano leaves into chiffonade. Grate zest and juice the two lemons. In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid.

Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot.

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