• 24 large shrimp, peeled and deveined (about 12 ounces)
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• 12 stiff sprigs fresh rosemary, each 4"-5" long
• 1/2 small red bell pepper, cut into 1" triangles
• 1/2 small yellow bell pepper, cut into 1" triangles
• 12 leaves fresh basil, rinsed
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste

Combine shrimp, lemon juice, oil and garlic in a glass bowl and toss to mix. Cover and refrigerate 15 minutes. Drain, discarding marinade.

Preheat grill to medium-high.

To prepare spedini: Strip the leaves off the bottom 2" of each rosemary sprig. Use a wooden or metal skewer to pierce holes in peppers and the shrimp, then thread a piece of red pepper, followed by 2 shrimp (through head and tail), yellow pepper and a basil leaf on each rosemary sprig. Season the shrimp with salt and pepper.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the spedini until the shrimp are pink and opaque in the center, 2-3 minutes per side.

Per Serving:
• Calories: 156
• Carbohydrate: 4 gm
• Cholesterol: 172 mg
• Protein: 24 gm
• Sodium: 363 mg
• Fat: 4 gm
• Fiber: 1 gm
• Diabetic exchange: 31/2 very lean meat + 1 fat