Grilled Shrimp Skewers on Rosemary Sprigs
Fresh rosemary sprigs double as skewers for these garlicky grilled shrimp, marinated in lemon and herbs and ready in under an hour.
Servings: 4
Calories: 131kcal
Ingredients
- 1 lb shrimp 25-30 per pound, peeled and deveined
- 9-10 sprigs fresh rosemary with sturdy stems (about 1 sprig per 3 shrimp)
- 1 garlic clove minced or pressed
- 1 tsp lemon zest
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1 tsp fresh rosemary chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch red pepper flakes
- 1 tbsp extra virgin olive oil plus more for brushing the grill
Instructions
- Remove the rosemary leaves from the bottom 4 inches or so of each stem. Chop 1 teaspoon of the stripped leaves.
- In a small bowl, mix the garlic, lemon zest, chopped rosemary, thyme, oregano, red pepper flakes, salt, pepper, and olive oil.
- Place the shrimp in a ziplock bag, pour the marinade over top, and rub it all over the shrimp. Seal and refrigerate for 30 minutes.
- Thread the shrimp onto the rosemary stems, 3 shrimp per stem.
- Grill about 2 minutes per side, until pink and opaque.
- Serve warm, drizzled with ladolemono.
Notes
- Don't toss the rosemary leaves you strip from the stems — let them dry on the counter for a few days and save them for future cooking.
- If your rosemary stems aren't sturdy, poke a starter hole through each shrimp with a wooden skewer before threading.
Nutrition
Calories: 131kcal | Total Carbohydrate: 1g | Protein: 23g | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 281mg | Potassium: 316mg | Dietary Fiber: 0.4g | Total Sugars: 0.1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg