recipe reviews for:

Grilled Rosemary Shrimp Skewers with Sea Salt

“Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you.”

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Reviewed: Jun. 17, 2008

this recipe is so easy and delicious, the presentation alone speaks volumes. Thank you for such a great summertime recipe.

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Reviewer:

ms. green


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Reviewed: Apr. 9, 2008

Excellent recipe! I cheated and put the shrimp in a grilling basket and laid the rosemary over the shrimp and it was fantastic!

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Reviewer:

Carrie


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Reviewed: Feb. 14, 2008

Great recipe. This makes for fabulous shrimp! Yummy!!! Thank-you!

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Amy


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Reviewed: Sep. 2, 2007

These make for a wonderful presentation with 1-2 shrimp per skewer - perfect for appetizers at a party. As part of a meal, I lay the rosemary skewers over a bed of seasoned rice or barley (love it with the barley bake - recipe on this site). The rosemary imparts a surprisingly strong flavor! I couldn't taste the thyme and am not sure if marinating the shrimp beforehand really gives it much additional flavor - next time I'll probably skip this step.

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Reviewer:

Alane

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jul. 27, 2007

The flavors are great and this dish cooks very quickly. I recommend using fresh jumbo shrimp.

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Reviewer:

Mia D.


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Reviewed: Jun. 5, 2007

So delicious and easy too! I also put 2-3 shrimp per sprig of rosemary. I did use the sea salt because I love salt.

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Reviewer:

Jaymee


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Reviewed: Mar. 17, 2007

My husband and I really enjoyed this recipe tonight. I think it's the best shrimp we've ever cooked at home and it's so easy. We didn't add the sea salt because it didn't need it. Thanks for a great recipe!

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shood


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Reviewed: Feb. 28, 2007

What a great meal- healthy and bursting with flavor. The only thing I changed was to add 2 shrimp per sprig of rosemary. Thanks, I will be making this one again.

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Reviewer:

healthycook


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Reviewed: Feb. 5, 2007

It was delightful. I go out to eat a lot, and I would pay good money for this dish. The only thing I would only add a small pinch of, is the sea salt. I didn't think that went to well, with the other wonderful spices. The rosemary added a wonderful aroma, and set the mood, aswell.

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Reviewer:

Beck

	Cooking Level: Expert Home Town: Leominster, Massachusetts, USA
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Reviewed: May 31, 2006

Easy and extremely tasty. I didn't have 16 rosemary sprigs, but I had no trouble putting 3 or 4 shrimp on each.

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Reviewer:

NRoberts


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