Rosemary Skewered Shrimp
Ingredients
- 20 large shrimp (about 1 1/2 pounds), shelled and deveined
- 1 large red bell pepper, cut into twenty 1-inch squares
- 10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- Salt and freshly ground pepper
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