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Rosemary Skewered Shrimp

8 to 12 large sprigs rosemary
24 large shrimp, peeled and deveined
2 tablespoons olive oil
2 teaspoons fresh lemon juice
Salt and pepper

Strip the rosemary leaves from the stems, leaving the tops intact for garnish. Reserve the rosemary leaves for another use. Thread two to three shrimp onto each rosemary stem. Brush shrimp with olive oil and lemon juice. Season with salt and pepper. Leave in marinade for 10 to 15 minutes. Grill over medium-high heat 2 minutes per side. Serve the shrimp on skewers. Garnish with additional lemon if desired.

Dr. Kamthorn Sukarochana.

Sunday, May 21, 2000



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