Use sprigs of rosemary as the skewers for this flavorful shrimp dish. Strip the sprigs of most of the leaves, leaving just a few at the top, and skewer marinated shrimp for a delicious and unique treat. This will work with any size shrimp; just adjust the cooking time accordingly. Recipe courtesy of chef Sonya Cote.
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.
Per Serving: Serving size: about 6 shrimp, 210 calories (70 from fat), 8g total fat, 5g saturated fat, 285mg cholesterol, 1105mg sodium, 2g carbohydrates, 31g protein.
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