We made this back in the summer/early fall, when Gulf shrimp were in season. For this recipe, it’s definitely handy to have a giant rosemary bush growing in our yard! Enjoy!
Adapted from Food & Wine magazine, June 2009
20 large shrimp (about 1 1/2 pounds), shelled and deveined
1 large red bell pepper, cut into twenty 1-inch squares
10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
4 tsp extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Salt and freshly ground pepper
Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch.
In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.
Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.
Total Fat: 7.6 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 3.8 g
Cholesterol: 258.4 mg
Sodium: 293.9 mg
Potassium: 413.7 mg
Total Carbohydrate: 4.6 g
Dietary Fiber: 0.8 g
Sugars: 1.6 g
Protein: 35.0 g