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Add a photoServings: 6
Ingredients
- 3 lb giant shrimp - (U 10 size) peeled
- 4 x long rosemary branches leaves removed
- Â Â to yield skewers, leaves set aside
- 2 x lemons zested and juiced
- 2 ounce limoncello
- 2 bn oregano leaves removed
- Â Â and bruised
- 1/4 c. extra-virgin extra virgin olive oil
Directions
- Divide the shrimp into four equal portions and skewer them on each of the four rosemary branches.
- In a large, non-reactive casserole, combine the lemon juice and zest, limoncello, oregano and extra virgin olive oil and place shrimp in the marinade, turning skewers to make sure which shrimp are well-coated. Cover, place in the refrigerator and allow to marinate for 30 min.
- Preheat the grill or possibly broiler. If using a charcoal grill, just before beginning to cook the shrimp, scatter the rosemary leaves over the coals. Cook each skewer for three min, then turn and cook for 1 minute more, basting with marinade. Serve either warm, or possibly cooled.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 369 | |
| Calories from Fat 129 | 35% |
| Total Fat 14.56g | 18% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 338mg | 14% |
| Potassium 687mg | 20% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 6.8g | 23% |
| Sugars 0.65g | 0% |
| Protein 47.82g | 77% |
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