Ingredients:
3 TBS Olive or Canola oil
3 TBS lemon juice
3 Cloves garlic - smashed or minced
2 tsp minced rosemary
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs extra large shrimp, shelled & clean - I use the previously cooked kind
Crushed red pepper (to taste)
Chili powder (to taste)
Directions:
Combine oil, lemon juice, garlic, rosemary, salt, pepper(s) and chili powder in a medium bowl. Add shrimp, toss well. Cover & marinate at least 15 minutes in the refridgerator. If using wooden skewers, soak in water for 20 minutes to prevent scortching.
Heat grill to med-high heat. Thread shrimp on skewers (about 5 shrimp per skewer) and brush with remaining marinade. Lightly mist with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side. Makes about 8 skewers.
3 WW pts per skewer.
3 TBS Olive or Canola oil
3 TBS lemon juice
3 Cloves garlic - smashed or minced
2 tsp minced rosemary
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs extra large shrimp, shelled & clean - I use the previously cooked kind
Crushed red pepper (to taste)
Chili powder (to taste)
Directions:
Combine oil, lemon juice, garlic, rosemary, salt, pepper(s) and chili powder in a medium bowl. Add shrimp, toss well. Cover & marinate at least 15 minutes in the refridgerator. If using wooden skewers, soak in water for 20 minutes to prevent scortching.
Heat grill to med-high heat. Thread shrimp on skewers (about 5 shrimp per skewer) and brush with remaining marinade. Lightly mist with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side. Makes about 8 skewers.
3 WW pts per skewer.
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