Monday, June 4, 2012

Lemony herb-grilled shrimp skewers

This fresh and simple shrimp appetizer is a lovely homemade alternative to something store-bought.  It’s a perfect light starter to offer if you want to pump-up the fancy factor a bit for a dinner party. Plus they make a gorgeous presentation! I also serve them tossed with butter lettuce for a beautiful salad.

Serves  4-6

1 pound jumbo (16-20 ct.) shrimp peeled & deveined
2 cloves garlic – finely chopped
1 T. fresh rosemary –  chopped
1 T. fresh thyme –  chopped
¼ c. fresh parsley – chopped
Zest of two lemons
½ t. salt
fresh ground pepper
generous pinch red pepper flakes
1/3 c. olive oil
Rustic bread – sliced thickly
One lemon, cut in half

Note: If using bamboo skewers, soak in water at least 30 minutes while preparing shrimp so they don’t burn while grilling.

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