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
- 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.