2springsfresh rosemary *needles removed and stems discarded
1small handfulfresh oregano *about 1/2 bunch of fresh living package
1/4bunchItalian parsley *also known as flat leaf parsely
2tbspcrushed garlic*about 5-6 lg garlic cloves
6tbsp olive oil
2lbs extra large, jumbo or extra jumbo raw shrimp*26/30, 21/25 or 16/20 size
For Reserved Marinade
1tbspolive oil*this is in addittion to 6 tbsp
salt & pepper * to taste
If using frozen shrimp, defrost in a colander placed over a large bowl over night. Peel off outer shell and using a small pairing knife carefully devein. Give each shrimp a final rinsing and place back into a clean colander/bowl to drain of excess water. Refrigerate until needed.
Place zest in the bottom of mortar along with salt. Grind with pestle until salt begins to breakdown zest, about 1 min.Roughly chop herbs and add to mortar along. Continue grinding with pestle until a very chunky paste is formed, about 2 mins.Add garlic and drizzle in 1 tbsp of olive oil to mortar. Continue crushing with pestle, about 30 seconds.Add in 1/4 cup plus 1 tbsp more olive oil and stir well. Reserve 1/3 of marinade in refrigerator for later.
Place shrimp into a glass bowl and add 2/3 of marinade to shrimp. Stir well. Cover and marinate for 3 hours in refrigerator. Meanwhile soak wooden skewers in water while shrimp are marinating.
In the last few minutes of marination time, remove reserved marinade from refrigerator and add to a medium sized mixing bowl. Whisk in lemon juice, oil, salt and pepper. Set aside.Thread shrimp onto skewers, disposing of marinade from shrimp. Store in the refrigerator until ready to grill.
Preheat grill over medium high heat. *see Best Ways to Grill Shrimp section above for various grilling methods.Brush grill with oil and grill shrimp skewers for 3-4 mins per side.Shrimp are done when outside turns pink and inner meat is opaque. Place grilled shrimp on a platter and brush reserved marinade over skewers.
*Please use as many organic ingredients as possible. Cooking Tips
Total amount of fresh herbs should equal about 1 cup after roughly chopping.
Defrosting shrimp can also be done by soaking in cold water in the refrigerator for 3 hours. Run under cold water to remove any remaining ice.
See Shrimp Seasoning section above for additional spices to add to reserve marinade.