Rosemary Skewered Shrimp
Serve at your next cookout as a main course or an appetizer.

Servings: 3

• 6 rosemary branches
• 24 large shrimp, deveined * in shell, raw
• 1 tablespoon olive oil
• Salt if desired

Soak 6 rosemary branches in water for 4 hours. Strip off most of the leaves, leaving about 2" of leaves at tip.

Skewer 4 large shell-on shrimp on each branch, brush with olive oil, season with salt, and grill over a hot fire 3–5 minutes per side.

* To devein shell-on shrimp: Cut down the back of the shell with a knife or kitchen scissors, to make it easier to access the vein. Use a small pick (a "shrimp pick"), a skewer, or your fingers to find the vein, and pull it out.

Per Serving (2 skewers or 8 shrimp): 99 Calories; 5g Fat (50.9% calories from fat); 1g Saturated Fat; 11g Protein; trace Carbohydrate; 0g Dietary Fiber; 85mg Cholesterol; 83mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat.

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