Italian Shrimp & Rosemary Spiedini | Carson Tahoe Health

Grilling season is here. This delicious easy recipe uses four simple but flavorful ingredients to bring out the best in shrimp, and all in a matter of minutes. Serve the skewers with grilled asparagus and orzo for a light, fresh, healthful Italian meal.

Serves 4

8 9-inch bamboo skewers (soaked in water for 30 minutes)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3 cloves garlic (minced)
1 tablespoon fresh rosemary (minced)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2lb raw extra-large shrimp (peeled and deveined, tails left on if you like)

Step 1
In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, salt, and pepper.

Step 2
Add the shrimp, toss gently, and refrigerate for 15 minutes.

Step 3
Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

Step 4
Thread 3 to 4 shrimp onto each skewer.

Step 5
Season the shrimp with a little kosher salt, and grill until just cooked through, about 2 minutes per side.

Nutrition Information
Per serving (2 skewers): Calories 307 Total Fat 17 g (26% DV) Saturated Fat 3 g (13% DV) Cholesterol 259 mg (86% DV) Sodium 614 mg (26% DV) Total Carbohydrate 3 g (1% DV)