Rosemary with Lemon Zest Skewered Shrimp

For my special dinner tonight, I just have to have shrimp. With all the waiting for the potato soup and chicken, there was plenty enough time to chop up the rosemary into my fine pieces.

[100% organic & wild Gulf shrimp]

  • 2 twigs of rosemary
  • 2 TBS lemon zest
  • Lemon juice
  • 1 TBS olive oil
  • Salt
  • 14-15 shrimp, peeled

Preheat oven to 400ºF. Pull off all the rosemary leaves off the twigs. Dice the rosemary leaves very thoroughly and place into a bowl with the fresh lemon zest. Sprinkle some salt and add the olive oil to the bowl. Put the peeled shrimp into the bowl and mix/shake violently. Place the shrimp on skewers and bake for 10 minutes.

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