Grilled Rosemary Shrimp
Serve with your favorite salad and vegetables.

Servings: 4

• 1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
• 2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
• 3 tablespoons olive oil plus oil for brushing shrimp
• 16 jumbo shrimp (about 10 per pound)
• Four 12-inch bamboo skewers, soaked in water
• Lemon wedges as an accompaniment

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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