Rosemary Grilled Shrimp Recipe

The star of the meal was the head-on jumbo shrimp.  That’s tough with a fresh pepper sauce and sea bass fighting for the headline item.  When buying them, how big do they need to be?  Well, we went big on our shrimp. If you liked our shrimp pasta recipe then you will also love this one.

Rosemary Grilled Shrimp Recipe

Grilled Shrimp Recipe:

  • 2 absolutely gorgeous lobster sized full shrimp, cleaned, de-nasty
  • 3 cloves roasted garlic
  • 3 glugs olive oil
  • 2-3 sprigs rosemary
  • juice of one lemon

Sea Bass Preparation:

  • 2 Sea Bass fillets
  • 2 t Garlic Powder
  • 2 t Paprika
  • 1 T fresh parsley, finely chopped
  • 1 T fresh thyme, finely chopped
  • 1-2 glugs olive oil

Pepper Sauce:

  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Shallot, diced
  • 2 Cloves Garlic
  • 1 Jalapeno, diced
  • 2 glugs Olive Oil
  • 1 slow glug Honey
  • 2 glugs White Wine
  • 1 t Red Pepper Flakes
  • Sea Salt & Pepper to Taste

Shrimp Cooking Directions:

With the cleaned shrimp, add the pieces of rosemary to the spine of the shrimp.  Add the garlic, olive oil, lemon juice, salt and pepper as a marinade.  When ready to grill, turn twice, approximately 4-5 minutes per side or until opaque all the way through.

Sea Bass Directions:

Season the sea bass in the garlic, paprika, parsley, thyme, and olive oil.  Salt & pepper to taste.  Lightly oil grill grate. Grill fish for 7 minutes, then turn.  Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Pepper Sauce:

Grill or blacken the peppers.  Place in a bag or covered bowl for approximately 5 minutes to allow the skins to peel. Peel and remove seeds.  Blend the roasted peppers, diced shallots, garlic, olive oil, honey, white wine, red pepper, salt, and pepper until smooth.

Plating:

Pour a small circle of the Pepper Sauce, place Sea Bass in middle and lean the Shrimp across your Sea Bass.