- 18 sprigs fresh rosemary (preferably in flower), about 4 inches long
- 18 large shrimp
- 2 tablespoons olive oil
- 1 medium shallot, chopped (about 1 tablespoon)
- 2 cloves fresh garlic, peeled and minced (about 2 teaspoons)
- 1 sprig fresh oregano, chopped (about 1 tablespoon)
- 8 large leaves fresh basil, chopped (about 3 tablespoons)
- 1 sprig fresh thyme leaves, chopped (about 1 teaspoon)
- Grated zest of 1 lemon
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 small red bell pepper, seeded and cut into 1-inch squares
- 1½ teaspoons paprika
- Strip the rosemary leaves from the sprigs, leaving one inch on top with leaves and flowers. Soak briefly in cold water.
- Peel and devein the shrimp, leaving the tails on if you like, and pat dry. Combine the oil, shallot, garlic, herbs, lemon zest, salt, and pepper in a glass bowl. Add the shrimp and toss thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.
- Carefully thread a red pepper square onto each rosemary skewer, and follow with a shrimp. Finish with another piece of red pepper. (Use a bamboo skewer to make the holes, then slide onto the rosemary sprigs.) Sprinkle the skewers very lightly with a little paprika.
- Preheat a gas grill or heat a grill pan over medium heat for 5 minutes. Lightly oil the cooking surface, then cook the skewers for about 3 minutes on each side, or until the shrimp are opaque but still springy to the touch.
- Serve the shrimp on sautéed spinach.
- VARIATION:
- Substitute any firm fish, tempeh, or tofu for shrimp.