Rosemary Lemon Pepper Shrimp
| Raw shrimp, peeled & deveined (21/25 count) |
12 |
| Fresh rosemary sprigs (strong stems, 8” long) |
4 |
| Olive oil |
2 Tbsp |
| Spicelopedia® Italian Lemon Pepper seasoning |
1 tsp (½ tsp per skewer) |
| Basmati rice, prepared |
For 4 servings |
| Salted butter |
1 Tbsp |
STEPS
- Thread the shrimp onto rosemary sprigs, about 3 shrimp per skewer. Start at the thicker end of the sprig and carefully skewer through each shrimp so they are secured.
- Brush both sides of the shrimp skewers with olive oil and sprinkle with Spicelopedia® Italian Lemon Pepper seasoning. Chill for 30 minutes.
- Heat a grill or grill pan over medium-high heat.
- Cook the skewers on a flat pan or grill until the shrimp begin to turn translucent.
- Turn the skewers and continue cooking until shrimp are fully cooked, about 2 minutes per side.
- Stir the butter into the hot prepared basmati rice.
- Serve the shrimp skewers over the buttered rice.
