Recipe Database
Rosemary-Skewered Shrimp
Rosemary-Skewered Shrimp

20 large shrimp (about 1 1/2 pounds), shelled and deveined
1 large red bell pepper, cut into twenty 1-inch squares
10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley or Tarragon
Salt and freshly ground pepper

Directions Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch.
In a small bowl, combine the olive oil, lemon juice and parsley/Tarragon. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.
Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.


Make Ahead
The recipe can be prepared through Step 1 and refrigerated overnight.