Grilled Rosemary Shrimp Skewers with Sea Salt - phase 1
  • Servings: 16
  • 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
  2. In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
  3. 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.
  4. 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.
  5. Servings Per Recipe: 16
  6. Amount Per Serving
  7. Calories: 38
  8. Total Fat: 2g
  9. Cholesterol: 43mg
  10. Sodium: 76mg
  11. Total Carbs: 0.2g
  12. Dietary Fiber: 0.1g
  13. Protein: 4.7g