Grilled Shrimp on Rosemary “Skewers” (Phase 1)

Grilled Shrimp on Rosemary “Skewers” (Phase 1)
Description
Rosemary skewers are easy to make and very pretty when set out on a serving platter. Look for herb branches with thick, woody stems — these will hold up through the grilling process. Use extra lemon wedges as a garnish, if you like.
Make-Ahead: Shrimp can be marinated 1 hour in advance or overnight in the refrigerator in a resealable plastic bag.
Prep time: 10 minutes
Marinating time: 1 hour or overnight
Cook time: 10 minutes
Serves 10
 
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated ground black pepper
3 tablespoons chopped fresh rosemary
30 jumbo shrimp, peeled and deveined
10 rosemary sprigs, at least 8 inches long, with thick, woody stems
Salt
 
Instructions
Whisk together oil, garlic, lemon juice, zest, pepper, and chopped rosemary in a medium bowl. Add shrimp and toss to coat; cover and refrigerate for at least 1 hour or overnight.
Wrap 3 marinated shrimp around each rosemary sprig, leaving at least 1/4" between shrimp for even cooking. Season lightly with salt. Heat a grill or grill pan to medium-high. Grill shrimp, brushing with any leftover marinade, until cooked through, 3 to 4 minutes per side. Discard any remaining marinade. Transfer shrimp on rosemary-sprig skewers onto a serving platter and serve warm or at room temperature.
 
Nutritional information:
Per serving:
60 calories
4.5 g fat (0.5 g sat)
1 g carbohydrate
4 g protein
0 g fiber
30 mg sodium