Shrimp Skewers

Shrimp Skewers
Serves 6
A light and fresh option for grilled shrimp.
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  1. ½ cup olive oil
  2. 2 tablespoons chopped fresh 
  3. 1 tablespoon fresh lemon zest
  4. 1½ teaspoons kosher salt
  5. 1 teaspoon ground black pepper
  6. 1½ pounds extra-jumbo fresh shrimp, 
 peeled and deveined (tails left on)
  7. 18 (8- to 10-inch) sprigs fresh rosemary
  8. 2 lemons, cut in wedges
  9. 2 medium zucchini, sliced 2 
inches thick
  1. In a small bowl, combine olive oil, rosemary, lemon zest, salt, and pepper, whisking to combine. Add shrimp, tossing to coat. Cover, and refrigerate 1 hour.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Strip rosemary leaves from stems, leaving 2 to 3 inches with leaves remaining at the ends. Reserve remaining leaves for another use. Skewer shrimp onto rosemary sprigs alternating with lemon and zucchini slices. Grill skewers 2 minutes. Flip skewers, and grill until shrimp are pink and firm, about 2 minutes more.
Louisiana Cookin


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