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...