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Italian Shrimp On Skewers:
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(corn, dairy, dye, egg, gluten, peanut, soy and tree nut free)
- 1/4 cup extra-virgin olive oil
- 2 T. fresh lemon juice
- 3 garlic cloves, minced
- 1 T. minced fresh rosemary
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 1/2 Lbs. raw(about 30) extra large shrimp, peeled and de-veined
- 8 (9") bamboo skewers, soak in water for 30 minutes
In a large bowl whisk together the olive oil, lemon juice, garlic, rosemary, salt and pepper. Add the shrimp, toss very gently to coat. Refrigerate for 15 minutes.Prepare the grill, lightly coat with oil and preheat.Thread 3-4 shrimp per skewer. Season with a little extra kosher salt if desired. Cook approximately 2 minutes per side. Makes 4 servings.
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