Lemon Garlic Shrimp Kebabs

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Lemons

  Raw, with peel

  4 fruit without seeds or 432g

• Butter

  Unsalted

  4 tbsp or 57g

• Lemon juice

  Raw

  4 tbsp or 60g

• Garlic

  Raw

  4 cloves, minced or 12g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat the oven to 450°F. Lightly oil a rimmed baking sheet or coat it with nonstick spray.
2. Thread the shrimp and lemon wedges onto skewers, dividing evenly. Arrange on the prepared baking sheet and roast until the shrimp are pink, firm, and just cooked through, 5–7 minutes.
3. While the shrimp cook, melt the butter in a medium skillet over medium heat. Stir in the lemon juice, garlic, oregano, thyme, and basil, cooking until fragrant, about 2 minutes. Season to taste with salt and pepper.
4. Brush the hot shrimp kebabs with the lemon-garlic butter and garnish with parsley. Serve immediately.