California Central Coast Recipes
Rosemary Skewers with Shrimp and Sea Scallops
Rosemary Skewers with Shrimp and Sea Scallops is another of our grilled offerings. It is so simple, it's almost needs no recipe. It does have one requirement though-that you have access to fresh growing rosemary to make the skewers. You simply take the leaves off the rosemary branch, then alternate on the "skewer" shelled and de-veined shrimp and sea scallops that have been marinaded in extra virgin olive oil and garlic, then put on the grill for a couple minutes each side. Oh! so good! And oh! so simple!---But yet a little sophisticated.
Preparation time: 30 minutesCooking time: 5 minutes
Several sprigs Fresh Rosemary , rinsed and leaves remove three-fourths of each sprig
1/2 pound Shrimp , Rinsed, shelled and de-veined
1/2 pound Sea Scallops , Rinsed
2 Large cloves Garlic , peeled and minced
3 Tablespoons Extra virgin Olive Oil
1/4 teaspoons Fresh Rosemary leaves
Freshly cracked Black Pepper
Salt and Pepper to taste
Best Quality Fruity Extra Virgin Olive Oil for dribbling.
Fresh Lemon Wedges
1 Remove the leaves from the rosemary sprigs, leaving just a tuff of leaves at the end of each skewer. Sharpen the end of the spring for easy skewering.
2 If the scallops are thick, cut them in half so they are coins about the same thickness as the shrimp.
3 Mix the garlic, olive oil and rosemary leaves together (if your rosemary sprigs are strongly flavored, you can omit the rosemary leaves). Add the scallops and shrimp. Mix well and allow to marinate for 15 to 30 minutes.
4 Skewer the shrimp and scallops through the sides of the shrimp and coins so they stay on the skewer. Lightly salt and pepper to taste and grill over medium heat about 2 to 3 minutes each side or until just done. Do not over grill, the shrimp are done just as they turn from gray to pink.
5 Dribble with a little best quality extra virgin olive oil, serve immediately with wedges of fresh lemon.
Serve with a cold dry white wine. A Rhone style white blend is perfect.