Rosemary Shrimp Skewers
- DFDairy-Free
- GFGluten-Free
- LCLow Carb
- SFSugar Free
Shrimp skewered by rosemary sprigs makes an extra flavorful appetizer for the holidays or an easy low carb meal option. These rosemary shrimp skewers are served with a warm farro and roasted broccoli salad as a perfect complement of comfort and flavor.
Ingredients
- ½ pound uncooked large shrimp, peeled and deveined
- 8 sprigs fresh rosemary , (about 6 inches long)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- salt and pepper , to taste
- 1 pound broccoli, cut into florets
- 1 cup semi-pearled farro
- 2 ounces arugula
- 1 lemon
- 1 tablespoon red wine vinegar
- olive oil , to coat
- salt and pepper , to taste
Instructions
- In a small bowl mix together 2 tablespoons olive oil, garlic, Italian seasoning and salt & pepper
- Pat the shrimp dry with paper towels; season with salt and pepper on both sides and brush on the olive oil and garlic mixture.
- Thread shrimp onto rosemary sprigs (first use a wooden skewer to poke a hole and then thread the rosemary sprig through it). Grill shrimp on rosemary skewers for 3-4 minutes, turn and grill for another 3-4 minutes, until shrimp turns pink.
For the roasted broccoli farro salad
- Preheat the over to 475 degrees. Cut the broccoli into bite-sized florets.
- Place the broccoli on a sheet pan. Drizzle with olive oil; season with salt and pepper to taste. Roast, stirring halfway through, 16 to 18 minutes. Remove from oven and set aside.
- Heat a large pot of salted water to boiling on high. Once boiling, add the farro. Cook 16-18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
- Add the arugula, roasted broccoli, juice of 1/2 lemon, and 1 tablespoon red wine vinegar to the pot of cooked farro. Drizzle with olive oil and toss to combine. Serve with the rosemary skewered shrimp and garnish with the remaining lemon wedges. Enjoy!