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Grilled Rosemary Shrimp Skewers with Sea Salt

PostPosted: Wed Nov 01, 2006 9:35 pm
by leahn
Another tasty and delicious recipe for you guys.. :)

"Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you."

INGREDIENTS

16 extra-large shrimp, shelled and deveined
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
16 4-inch rosemary skewers (see below)
1 pinch Sea salt

DIRECTIONS

In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.

Btw.: all the recipe's that I jsut posted here, was only taken from the net...lolz


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