Photographer: Iain Bagwell
August 11, 2016 03:31 PM

Denise Roa’s Grilled Rosemary Shrimp & Red Bell Pepper Skewers

18 sprigs fresh rosemary (about 4-in. long)
18 large shrimp, peeled and deveined
2 tbsp. olive oil
½ medium shallot, chopped
2 cloves garlic, peeled and minced
2 sprigs fresh oregano, chopped
8 large basil leaves, chopped
2 sprigs fresh thyme leaves, chopped Zest of 1 lemon
½ tsp. sea salt
½ tsp. freshly ground black pepper
1 (6-oz.) package long-grain brown rice
1 red bell pepper, seeded and cut into 1-in. pieces
1½ tsp. paprika

1. Strip the rosemary leaves from the sprigs, leaving 1 in. on top with leaves. Soak the stems in cold water for about 1 minute so they won’t burn on the grill.

2. Pat the shrimp dry with a paper towel. In a bowl, combine the oil, shallots and next 7 ingredients. Add the shrimp, and toss thoroughly with the marinade. Cover and refrigerate for at least 30 minutes. Cook rice according to package directions and keep warm.

3. Carefully thread a red pepper square onto each rosemary skewer, and follow with a shrimp. Finish with another piece of red pepper. (If you’re having trouble, use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.) Sprinkle the skewers lightly with paprika.

4. Preheat a grill or grill pan over medium heat for 5 minutes. Lightly oil the grates, and cook the skewers for about 2 minutes on each side, or until the shrimp are opaque but still springy to the touch. Serve with brown rice.

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes, plus chilling

Per serving: 165 calories, 8g fat, 3g fiber, 15g carbs, 2g sugar, 9g protein

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