Rosemary-skewered shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 225.3
- Total Fat: 7.6 g
- Cholesterol: 258.4 mg
- Sodium: 293.9 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.8 g
- Protein: 35.0 g
View full nutritional breakdown of Rosemary-skewered shrimp calories by ingredient
Introduction
Adapted from Food and Wine Adapted from Food and WineNumber of Servings: 4
Ingredients
-
20 large shrimp (about 1 1/2 pounds), shelled and deveined
1 large red bell pepper, cut into twenty 1-inch squares
10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
4 tsp extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Salt and freshly ground pepper
Directions
Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch.
In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.
Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.
In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.
Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.