From the garden

I spent some time on Sunday morning weeding my garden (I’ve neglected it a bit.) I noticed that the rosemary looked fantastic so that inspired tonight’s grilled rosemary garlic shrimp. I served it with cous cous and leftover zucchini fritters. We were so hungry that I never took a picture.

Grilled Rosemary Shrimp

  • Shrimp (app. 1/3 lb per person, peeled and deveined)
  • 1/4 cup olive oil
  • 1 tsp salt
  • 3 TB chopped Rosemary
  • 1 clove garlic, minced

Combine olive oil, salt, rosemary and garlic.  Brush over shrimp.  Skewer shrimp and grill for approximately 2 minutes per side on direct heat and 6 minutes on indirect heat or until opaque. 

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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