I love the spring and summer season as grilling becomes a major part of the daily routine. As you begin to spend more time outdoors getting your much needed vitamin D, being able to throw something healthy on the grill for dinner becomes priceless. I try to eat fish and seafood several times a week for the very beneficial omega 3 fatty acids. Shrimp, in particular, also boasts very high amounts of protein and iron. I choose “wild caught” because I feel it is the highest quality seafood available and a much healthier way of eating. More information regarding this topic can be found at http://www.whfoods.com/genpage.php?tname=foodspice&dbid=107. This recipe is extremely easy; and accompanied with brown basmati rice or soba noodles, it makes the perfect outdoor meal.
Grilled Shrimp Kebabs
1lb wild caught shrimp – peeled
vegetables: cherry tomatoes, portobello mushrooms, onion, red or yellow bell pepper – cut all vegetables into cubes except tomatoes
1 clove fresh garlic-chopped
3 sprigs fresh rosemary
1 TBSP flat leaf parsley-chopped
1 tsp herbamare or sea salt
juice of 1 lemon
1/2 cup extra virgin olive oil
Combine all the marinade ingredients in a large bowl. Add the shrimp to the marinade and refrigerate for atleast 2 hours. Place the shrimp and vegetables onto skewers and grill until the shrimp is done. I recommend grilling the rosemary sprigs and then chopping them as a fragrant addition to the shrimp and veggies.