Lemon Rosemary Shrimp Skewers

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Ingredients:

• 4 tbsp extra virgin olive oil

• 1 tsp salt

• 1/2 red chili flakes

• 2-3 garlic cloves, minced

• juice from 1/2 lemon

• 15-20 peeled raw shrimp, with or without tail on

• rosemary sprigs

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Instructions:

1. Strip the leaves from each rosemary sprig, leaving only about 1-1 1/2 inches of leaves at the top. Place the rosemary sprigs in a bowl of cold water and set aside.

2. In a small bowl, combine the olive oil, salt, red chili flakes, garlic, and lemon juice. Add the shrimp and let it marinade for at least 20 minutes - longer if you have the time.

3. When you’re ready to assemble, carefully skewer the shrimp onto the rosemary sprigs - usually 2-3 depending on how long the rosemary sprigs are.

4. You can grill the shrimp or cook them on high heat in a cast iron skillet. Only take about a minute or two on each side.

5. Serve the shrimp with lemon wedges.

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