Rosemary Infused Shrimp Kabobs

Rosemary Infused Shrimp Kabobs

1 lb. fresh, wild-caught shrimp (peeled)
7 large fresh rosemary sprigs
sea salt & pepper
juice of 1 lemon, divided
2 Tbs. Kerrygold butter (or coconut oil or ghee for a slightly different option)
6 kabob skewers, soaked (or maybe not – if your sprigs are large enough)

 

Rinse and peel the shrimp and “thread” 5-6 through a large rosemary sprig and skewer (if necessary) – tightly held together ‘as one,” to create the kabob. Shrimp are delicate – so be gentle.

Be sure to reserve one sprig, removing the rosemary petals. 
Mince for fresh garnish.

Season generously with sea salt and pepper, as well as the juice of 1/2 lemon.

Grill the kabobs over medium heat, about 3-5 minutes each side.

 

Melt the butter amazingness and mix with the remaining lemon juice.

 

Serve kabobs drizzled with the lemony butter magic and minced fresh rosemary.