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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."


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


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


"It takes a lot of courage to release the familiar and seemingly secure, to embrace the new. But there is no real security in what is no longer meaningful. There is more security in the adventurous and exciting, for in movement there is life, and in change there is power."