GRILLED ROSEMARY SHRIMP SKEWERS WITH SEA SALT - PHASE 1

 

  • Cooking Time:
  • Servings: 16
  • Preparation 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

  • 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

Notes

Categories: Dinner  Main Dish  Shellfish  South Beach 

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