Fish

Rosemary-skewered shrimp takes several minutes to prepare.

Rosemary-skewered shrimp takes several minutes to cook.

Rosemary-skewered shrimp makes 4 servings.

The ingredients for Rosemary-skewered shrimp are:

20 large shrimp (about 1 1/2 pounds), shelled and deveined
1 large red bell pepper, cut into twenty 1-inch squares
10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
4 tsp extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Salt and freshly ground pepper

Here is how you make Rosemary-skewered shrimp:

Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch. In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper. Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.

The nutritional information for Rosemary-skewered shrimp is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 225.3

• Total Fat: 7.6 g
• Cholesterol: 258.4 mg
• Sodium: 293.9 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 0.8 g
• Protein: 35.0 g