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    Shirmp with Rosemary Skewers

    Recipe

    • 6 (6 to 8-inch) rosemary sprigs
    • 12 large shrimp, peeled and deveined (keep tails on)
    • 2 teaspoons Olive Oil
    • 3/4 teaspoon Seasoned Salt
    • 3/4 teaspoon Garlic Powder With Parsley

    Remove rosemary leaves to within 2 inches of the tip. Soak sprigs in water 4 hours. Remove sprigs from water. Skewer 2 shrimp per sprig. Brush each side of shrimp with oil and sprinkle with Seasoned Salt and Garlic Powder With Parsley. Grill over medium-high heat, until shrimp turn opaque and pink, about 2 to 4 minutes. Turn once during grill time.

    Wine Pairing: Gallo Family Vineyards Laguna Vineyard Chardonnay
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