Cook The Book: Rosemary And Chile-Grilled Shrimp With Lemon Zest

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Serious Eats


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1 pound medium shrimp (24 to 32 shrimp), peeled and deveined, tails left on

1/2 cup extra virgin olive oil

Fresh juice and zest of 1 lemon

3 to 4 fresh small red chile peppers, seeded and finely chopped

Leaves from 2 sprigs rosemary, chopped

2 garlic cloves, peeled and finely chopped

Kosher or sea salt to taste

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