Shrimp and Red Peppers on Rosemary Sprigs - Rancho La Puerta
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Shrimp and Red Peppers on Rosemary Sprigs


How delicious does this look?  Now you can create this Ranch favorite at home, enjoy!


18 sprigs fresh rosemary (preferably in flower), about 4 inches long

18 large shrimp

2 tablespoons olive oil

1 medium shallot, chopped (about 1 tablespoon)

2 cloves fresh garlic, peeled and minced (about 2 teaspoons)

1 sprig fresh oregano, chopped (about 1 tablespoon)

8 large leaves fresh basil, chopped (about 3 tablespoons)

1 sprig fresh thyme leaves, chopped (about 1 teaspoon)

Grated zest of 1 lemon

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

1 small red bell pepper, seeded and cut into 1-inch squares

1 ½ teaspoons paprika


1. Strip the rosemary leaves from the sprigs, leaving one inch on top with leaves and flowers. Soak briefly in cold water.

2. Peel and devein the shrimp, leaving the tails on if you like, and pat dry. Combine the oil, shallot, garlic, herbs, lemon zest, salt, and pepper in a glass bowl. Add the shrimp and toss thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.

3. Carefully thread a red pepper square onto each rosemary skewer, and follow with a shrimp. Finish with another piece of red pepper. (Use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.) Sprinkle the skewers very lightly with a little paprika.

4. Preheat a gas grill or heat a grill pan over medium heat for 5 minutes. Lightly oil the cooking surface, then cook the skewers for about 3 minutes on each side, or until the shrimp are opaque but still springy to the touch.


※Substitute any firm fish, tempeh, or tofu for shrimp.