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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s