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Lime-Rosemary Shrimp Skewers

Lime-Rosemary Shrimp Skewers

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Prep Time 20 minutes
Cook Time 5 minutes
MARINATE 30 minutes
Total Time 55 minutes
Course Entree, Main Course
Servings 6 servings

Ingredients
  

  • 2 tbsp minced fresh parsley
  • 2 tbsp dry white wine or orange juice
  • 4 minced garlic cloves
  • 1 tbsp olive oil
  • 1 tsp grated lime zest
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 12 fresh rosemary sprigs (4-6 inches)
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • Lime wedges optional

Instructions
 

  • In a large bowl, mix the first 8 ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
  • Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

Notes

Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed.
Keyword Lime-Rosemary Shrimp Skewers, Shrimp
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