1. Material preparation
2. Remove the shrimp silk and cut the shell of the back of the shrimp
3. Pick out the shrimp thread with a toothpick and gently pull it out with your hands
4. Finely chopped rosemary
5. Mix the shrimp, rosemary, and a spoonful of white wine and marinate for 10 minutes
6. Spread tin foil on the baking tray, soak the bamboo skewers in water, put the shrimps on, arrange them on the baking tray, sprinkle a little salt on each shrimp, don’t need too much, I’m not specific, it’s about five or six pinches with two fingers.
7. The middle layer of the oven is heated at 200 degrees for 12 minutes. The oven is just right, the meat is tight and the teeth are full, and the juice is overflowing.
Tips:The roasting time should be adjusted according to the size of the shrimp. The shrimp in this recipe is about a palm length from beginning to end, and the smaller ones are grilled for about 10 minutes.
Of course, if you like the dry and fragrant taste, you have to extend the baking time.
