This last weekend, with it being the Labor Day long weekend, we had a lot of B-B-Q. Although we had plenty of quality steaks, I’m going to share with you a fun and easy grilled shrimp recipe. Did you know that studies have shown eating shrimp actually lowers bad LDL cholesterol, raises good HDL cholesterol and lowers triglycerides, which results in a healthier blood lipid profile? Shrimp is actually a great sources of brain-boosting omega-3 fatty acids. Research shows these good fats protect against Alzheimer’s and age-related cognitive decline. They protect the brain by promoting healthy blood supply, lowering inflammation and preventing plaque-formation. Not to mention good cholesterol supports brain health. Remember that it heavily depends on how you are preparing your shrimp, so wonderful grilled shrimp cooked with healthy coconut oil and on herb such as Rosemary can only do you good.
Shrimp on Rosemary Skewers is so simple, yet bursting with flavor and creativity. It looks so pretty served on the Rosemary stems as well. Your guests will be impressed with your ingenious idea for substituting skewers. This little trick works out great if you have a Rosemary bush and you forget the skewers. At first I was concerned that the Rosemary flavor may be overpowering, however it was subtle and just right. It’s wonderful for a light summer meal or if you want to turn your next barbeque into a surf and turf meal.
Shrimp on Rosemary Skewers
Ingredients
6 Fresh Long Rosemary Sprigs
¼ Cup Fresh Basil Leaves Sliced
1/4 Cup Coconut Oil
2 Garlic Cloves Finely Chopped
1 Teaspoon Lemmon Zest
1 Tablespoon Lemmon Juice
½ Teaspoon Crushed Red Chile Flakes
¼ Teaspoon Course Sea Salt
Ground Black Pepper to Taste
1 lb. Large Shrimp (8 to 10 pieces)
1 Lemmon Cut into Wedges
Method
Remove most of the rosemary leaves from each sprig, 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 lemon juice, chili 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 (about 2 to 3 Shrimp per skewer).
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. You can do the same on an outdoor grill, be careful not to burn the Rosemary Sprigs. Serve immediately with lemon wedges and a sprinkle of fresh basil.
