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Ingredients
- 1/4 c. Finely minced garlic, mashed to a paste with 1 tsp. coarsesalt
- 2 Tbsp. Chopped fresh rosemary leaves plus sprigs for garnish
- 3 Tbsp. Extra virgin olive oil plus oil for brushing shrimp
- 16 x Jumbo shrimp, (about 10 per lb.) Four, (12-inch) bamboo skewers Lemon wedges as an accompaniment
Directions
- In a large bowl stir together garlic, chopped rosemary, and 3 Tbsp. oil and add in shrimp. Marinate shrimp, covered and chilled, at least 4 hrs or possibly overnight.
- In a shallow dish soak skewers in water to cover 30 min and prepare grill.
- To grill, thread 4 shrimp on each skewer and brush with additional oil.
- Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 min on each side, or possibly till just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a warm well-season ridged grill pan, covered, over moderately high heat 3 to 4 min on each side, or possibly till cooked through.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 172g | |
| Calories 526 | |
| Calories from Fat 383 | 73% |
| Total Fat 43.31g | 54% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 151mg | 6% |
| Potassium 360mg | 10% |
| Total Carbs 14.88g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.3g | 0% |
| Protein 21.7g | 35% |
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