Grilled Shrimp on Rosemary Skewers

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 tbsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. chopped fresh rosemary
• 30 jumbo shrimp, peeled and deveined
• 10 rosemary sprigs, at least 8 inches long, with thick, woody stems
• salt

Makes 10 Servings

1. Whisk together oil, garlic, lemon juice, zest, pepper and chopped rosemary in a medium bowl. Add shrimp and toss to coat; cover and refrigerate for at least 1 hour or overnight.
2. With 3 marinated shrimp around each rosemary sprig, leaving at least 1/4 inch between shrimp for even cooking. Season lightly with salt. Heat a grill or grill pan to medium-high. Grill shrimp, brushing with any leftover marinade, until cooked through, 3-4 minutes per side. Discard any remaining marinade. Transfer shrimp on skewers onto a serving platter and serve warm or at room temperature.

WW POINTS VALUE:2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. You can have your party, party food and eat it too. These shrimp can be marinated 1 hour in advance or overnight in the refrigerator in a resealable plastic bag. The longer the shrimp is marinated, the more flavorful they will be. The rosemary skewers make these shrimp look elegant when they're set on a pretty plate. The combination of olive oil, garlic, lemon and herbs marinated and cooked on fish or shellfish is so deliciously aromatic. I highly recommend using Lemon, Garlic or Rosemary Infused Olive Oil from the Imperial Olive for more flavorful shrimp. For more information, visit www.TheImperialOlive.Com.