Adapted from Cooking with the Seasons by Deborah Szekely.
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Ingredients
- 18 sprigs fresh rosemary
- 18 large shrimp - peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic - minced
- 2 sprigs oregano - minced
- 8 large leaves of basil - chopped
- 2 sprigs thyme - minced
- zest of 1 lemon
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 6 oz package brown rice
- 1 red bell pepper - seeded and cut into 1 inch pieces
- 1 tsp paprika
Ingredients
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Instructions
- Strip rosemary leaves from sprig leaving 1 inch on top with leaves. Soak the stems in cold water for about a minute so they won't burn on the grill. Pat shrimp dry with a paper towel. In a bowl, combine oil, garlic, oregano, basil, thyme, lemon zest, salt, and pepper. Add shrimp to bowl to marinate for about 30 minutes (or more).
- Cook rice according to package directions and keep warm. Carefully thread a red pepper square on to each rosemary skewer. If necessary, poke a hold with a metal skewer or knife. Add a shrimp to the "rosemary skewer", followed by another pepper square. Sprinkle skewers with paprika.
- Preheat grill on medium heat for 5 minutes. Lightly oil the grates and cook the skewers for about 2 minutes on each side, until shrimp are opaque. Serve with brown rice.