Use sprigs of rosemary as the skewers for this flavorful shrimp dish. Strip the sprigs of most of the leaves, leaving just a few at the top, and skewer marinated shrimp for a delicious and unique treat. This will work with any size shrimp; just adjust the cooking time accordingly. Recipe courtesy of chef Sonya Cote.
Special Diets:
Ingredients
Method
Remove most of the rosemary leaves from each sprig, leaving about 1 inch of leaves at the top (save leaves for another use).
Soak sprigs in cold water for at least 2 hours or overnight if possible.
In a large bowl, stir together basil, oil, garlic, lemon zest and juice, chile flakes, salt and pepper.
Add shrimp and toss well to coat.
Let sit for 10 minutes.
Drain rosemary skewers.
Thread shrimp onto skewers, dividing evenly.
Heat a large cast-iron skillet or grill pan over medium-high heat until hot.
Working in batches, cook shrimp until just opaque in the center, 3 to 4 minutes per side.
Serve immediately with lemon wedges and a sprinkle of fresh basil.
Nutritional Info
Serving Size
about 6 shrimp
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.