Grilled Rosemary Shrimp
This simple marinade is Whole30 compliant and takes just 30 minutes from start to finish. Serve it with rice pilaf or a Whole30 compliant side dish. A note about the nutritional information; since the marinade will be discarded, the values for fat for each serving will go down by more than half.
Servings: 4 people
- 1 pound shrimp 10-15 per pound. Unpeeled.
- 1 large lemon juiced, (about 1/4 cup)
- 1/3 cup olive oil
- 2 Tablespoons finely chopped rosemary
- 3 cloves minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Whisk all ingredients together in a bowl.
Cover shrimp with marinade, turning to coat. Set aside, about 30 minutes, and up to an hour.
Discard marinade. Thread shrimp on bamboo or metal skewers, about 4 shrimp per skewer. Grill or broil shrimp over medium heat, about 2-3 minutes per side, or until just done and pink.
Serving: 4ounces | Calories: 286kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1464mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 20mg | Calcium: 179mg | Iron: 3mg