Rosemary Shrimp Skewers Courtesy Hoffman Media Perfect for the grill, these skewers make the most of fresh seafood, vegetables and herbs. Cook/Prep Time: 90 MinutesServings: 6 Ingredients 1/2 cup olive oil 2 Tbsp. chopped fresh rosemary 1 Tbsp. fresh lemon zest 1 1/2 tsp. kosher salt 1 tsp. ground black pepper 1 1/2 lbs. extra-jumbo fresh Louisiana shrimp, peeled and deveined (tails left on) 18 (8- to 10-inch) sprigs fresh rosemary 2 lemons, cut into wedges 2 medium zucchini, sliced 2” thick Directions In a small bowl, combine olive oil, rosemary, lemon zest, salt, and pepper, whisking to combine. Add shrimp, tossing to coat. Cover, and refrigerate 1 hour. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat. Strip rosemary leaves from stems, leaving 2 to 3 inches with leaves remaining at the ends. Skewer shrimp onto rosemary sprigs, alternating with lemon and zucchini slices. Grill skewers for 2 minutes. Flip skewers, and grill until shrimp are pink and firm, about 2 minutes more. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!