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.
- 12 long sprigs fresh rosemary
- 1/2 cup fresh basil leaves, sliced, plus more for garnish
- 1/2 cup coconut oil, melted
- 4 cloves garlic, finely chopped
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon crushed red chile flakes
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 2 pounds large shrimp (16/20 count), peeled and deveined, with tail intact
- 1 lemon, cut into wedges
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 juice, chile 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.
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.
