Grilled Rosemary Shrimp
1/4 cup finely
chopped garlic, mashed to a paste with 1 teaspoon coarse salt
In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.
Per Serving: 132 Calories; 11g Fat (72.3% calories from fat); 2g Saturated Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 43mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 2 Fat.
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