Grilled Rosemary Shrimp Skewers with Sea Salt


  • 2 teaspoons fresh thyme leaves
  • 16 extra-large shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 16 4-inch rosemary skewers (see below)
  • Sea salt

1. In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours. 2. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the poin...

View full recipe at SpringPad


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