Marinated Shrimp on Rosemary Skewers
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | cloves |
garlic
finely minced |
|
| ½ | teaspoon |
red pepper flakes
|
|
| 12 | large |
shrimp
peeled, deveined |
|
| 8 | each |
lemon slice
|
* |
| 1 | pint |
cherry tomatoes
halved |
*
|
| 1 | clove |
garlic
finely minced |
|
| ½ | cup |
black olives
pitted, chopped |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 2 | cloves |
garlic
finely minced |
|
| 2.5 | ml |
red pepper flakes
|
|
| 12 | large |
shrimp
peeled, deveined |
|
| 8 | each |
lemon slice
|
* |
| 473 | ml |
cherry tomatoes
halved |
*
|
| 1 | clove |
garlic
finely minced |
|
| 118 | ml |
black olives
pitted, chopped |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
Directions
In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes.
In a shallow dish pour the marinade over the shrimp.
Cover, refrigerate and let marinate for 15 to 30 minutes.
Preheat a charcoal grill or grill pan on the stovetop.
Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs.
Grill the shrimp for 2 to 3 minutes per side until just cooked through.
In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper.
Serve the grilled shrimp on a bed of the salsa.
