• 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
  1. 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.  
  2. 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.
  3. Drain rosemary skewers. Thread shrimp onto skewers, dividing evenly.
  4. 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.
  5. 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

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