Rosemary Shrimp Skewers

In a small bowl, mix together 1 tablespoon olive oil, chopped rosemary, chopped thyme, garlic, lemon zest, salt and pepper. Pour the mixture evenly into two large plastic bags.

Divide shrimp evenly between the two bags. Seal the bags tightly and shake until shrimp is completely coated. Marinate in the refrigerator for 1 – 2 hours.

Thread three pieces of shrimp onto each rosemary sprig. Discard marinade.

On a grill pan or skillet over medium heat, heat the remaining tablespoon of olive oil. Place 4 – 6 skewers into the pan at a time. Cook for 3 minutes per side. When done, remove the skewers to a plate. Repeat until all shrimp skewers have been cooked.

Serve on a bed of rosemary sprigs or arugula leaves.