- 12 long sprigs fresh rosemary
- ½ cup fresh basil leaves, sliced, plus more for garnish
- ½ cup coconut oil, melted
- 4 cloves garlic, finely chopped
- 2 tsp. lemon zest
- 2 tsp. lemon juice
- 1 tsp. crushed red chile flakes
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- 2 pounds large shrimp (16/20 count), peeled and deveined
- 1 lemon, cut into wedges
- Remove most of the rosemary leaves from each spring, leaving about 1 inch of leaves at the top (save leaves for another use). Soak sprigs in cold water for at least 2 hours or overnight if possible.
- In a large bowl, stir together basil, oil, garlic, lemon zest and juice, chile flakes, salt and pepper. Add shrimp and toss well to coat. Let sit for 10 minutes.
- Drain rosemary skewers. Thread shrimp onto skewers, dividing evenly.
- Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Working in batches, cook shrimp until just opaque in the center, 3 to 4 minutes per side.
- Serve immediately with lemon wedges and a sprinkle of fresh basil. 6 shrimp per serving.
Note: Great over ½ cup of brown rice or wild rice with sautéed spinach and garlic.
Taken and tweaked from Whole Foods