2 T. olive oil

2 tsp fresh thyme leaves

16-20 4-inch rosemary skewers (see instructions)

Sea Salt

 

In a medium non-metal bowl, combine shrimp, oil, and thyme. Cover and refrigerate for 2 hours or up to 6 hours.  For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer.  Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.

 

Yield: 16-20

Calories:  23

Fat: 0g

Fiber: 0g