Saturday, February 25

rosemary shrimp skewers

okay...this one is super easy. because you usually sear seafood at a higher temperature, tossing with herbs usually ends with charred, bitter bits. skewering your seafood, in this case shrimp, on a rosemary sprig infuses the shrimp without leaving behind the scorched bits.

you could substitute the shrimp with scallops or fish, too!

serve it with grilled or sauteed veggies, or if you're feeling like cheating, a bed of pasta is decadent! chop up leftovers and mix with mayo, celery, scallions, and red pepper flakes for a delicious seafood salad.

1 1/2 lb shrimp (i like the 16/20 count)
6-8 whole sprigs of rosemary
1 tbsp olive oil
salt n pepper to taste

begin by shelling, deveining, and cleaning the shrimp, if needed. put shrimp in a medium size bowl. drizzle with the olive oil. add a pinch of salt. toss around until shrimp is coated evenly with olive oil and salt.

pierce the middle of the shrimp with the woody end of the shrimp and pull down.

 about 4 shrimp will fit nicely on each sprig.

heat a pan on high heat. throw the shrimp in the pan and sear about 3 minutes. once shrimp starts to turn  pink, you know its ready to flip. sear another 3 minutes.

serve immediately.

we served it with spaghetti aglio e olio also known as garlic spaghetti.

it's so simple and delicious...everyone will love it!

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