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Marinated Shrimp On Rosemary Skewers With Salsa

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra-virgin olive oil

  2. 1 teaspoon 5ml Grated lemon zest

  3. 2 Garlic cloves - finely minced

  4. 1/2 teaspoon 2 1/2ml Hot pepper flakes

  5. 12 teaspoons 60ml Shrimp - peeled, deveined (large)

  6. 4 Rosemary twigs with thick woody stems - abt

  7. 6" to

  8. 8" long

  9. 8 Lemon - (1/4"- thick)

  10. Salsa

  11. 1 Red and/or yellow cherry tomatoes - stemmed, and Halved or quartered 1 Garlic clove - finely minced

  12. 1/2 cup 118ml Black olives - pitted, and 2 tablespoons 30ml Finely-chopped parsley

  13. 2 tablespoons 30ml Fresh lemon juice

  14. 2 tablespoons 30ml Extra-virgin olive oil

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.

  2. Preheat a charcoal grill or grill pan on the stovetop.

  3. Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through.

  4. In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper.

  5. Serve the grilled shrimp on a bed of the salsa.

  6. This recipe yields 2 servings.

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