3/4 cup fresh lemon juice
2 garlic cloves, minced
2 sprigs fresh rosemary finely chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes, or to taste
1/3 cup olive oil
1. If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.
2. Combine the lemon juice, garlic, rosemary, salt, black pepper, red pepper flakes in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste and adjust seasoning.
3. Thread the shrimp and fresh tuna chunks on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.
4. When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.
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I'm not really much of a food person, but I saw this one and it made me hungry. I definitely don't cook, but I MAY have to try this. Looks and sounds awesome! I think this shot was underrated by the way - I can easily see this in a cookbook with this recipe. I really like how you captured the flame so well, too. Great job!
Superb capture of the grilled shrimp and tuna on the grill. Lighting is excellent and the focus shows us all the yummy details. Love how you composed this to show us the food on the diagonal so that we can see the flames of the grill in the lower left half. It just adds another pleasing element to the composition such that we not only feast our eyes on the meal but we can almost feel the heat & smell the grilling spices. Good work on this one 9