Though I’ve yet to try it, I couldn’t help but notice this mouth-watering recipe from Denise Roa on People Food.
Grilled Rosemary Shrimp & Red Bell Pepper Skewers
- 18 sprigs fresh rosemary (about 4-in. long)
- 18 large shrimp, peeled and deveined
- 2 tbsp. olive oil
- ½ medium shallot, chopped
- 2 cloves garlic, peeled and minced
- 2 sprigs fresh oregano, chopped
- 8 large basil leaves, chopped
- 2 sprigs fresh thyme leaves, chopped Zest of 1 lemon
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
- 1 (6-oz.) package long-grain brown rice
- red bell pepper, seeded and cut into 1-in. pieces
- 1½ tsp. paprika
1. Strip the rosemary leaves from the sprigs, leaving 1 in. on top with leaves. Soak the stems in cold water for about 1 minute so they won’t burn on the grill.
Pat the shrimp dry with a paper towel. In a bowl, combine the oil, shallots and next 7 ingredients. Add the shrimp, and toss thoroughly with the marinade. Cover and refrigerate for at least 30 minutes. Cook rice according to package directions and keep warm.
Carefully thread a red pepper square onto each rosemary skewer, and follow with a shrimp. Finish with another piece of red pepper. (If you’re having trouble, use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.) Sprinkle the skewers lightly with paprika.
Preheat a grill or grill pan over medium heat for 5 minutes. Lightly oil the grates, and cook the skewers for about 2 minutes on each side, or until the shrimp are opaque but still springy to the touch. Serve with brown rice.