Shrimp + Pepper Skewers + Brown Rice
Servings
4
Servings
4
Ingredients
Instructions
  1. 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).
  2. 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.
  3. 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.