More Great Recipes: Dinner | Main Dish | Shellfish | South Beach

Grilled Rosemary Shrimp Skewers with Sea Salt - phase 1


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Member since 2007

Serves 16 | Prep Time | Cook Time

Ingredients

16 extra-large shrimp, shelled and deveined
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
16 4-inch rosemary skewers (see below)
Sea salt


DIRECTIONS


In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.


For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.


Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.


Servings Per Recipe: 16


Amount Per Serving


Calories: 38


Total Fat: 2g


Cholesterol: 43mg


Sodium: 76mg


Total Carbs: 0.2g


Dietary Fiber: 0.1g


Protein: 4.7g


Pairs Well With


Notes

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