Rosemary Shrimp Scampi Skewers

By apanda

Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table. Rosemary has a long history of being associated with the heart. It has been believed by many to be a love charm, by others to be a token of remembrance and fidelity, and by some to be a potent aphrodisiac. Bamboo skewers also work quite well.

  • 1 tablespoon dry white wine

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon olive oil

  • 1/8 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 garlic clove, minced

  • 18 large shrimp, peeled and deveined (about 3/4 pound)

  • 6 (6-inch) rosemary sprigs

  • Cooking spray

  • Lemon wedges (optional)

  1. Combine first 6 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.

  2. Working with 1 rosemary sprig at a time, hold leafy end of sprig in 1 hand. Strip leaves off sprig with other hand, leaving 1/2 inch of leaves attached to leafy end of sprig. Repeat procedure with remaining rosemary sprigs to make 6 rosemary skewers. Thread 3 shrimp onto each rosemary skewer.

  3. Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray. Arrange 3 skewers on pan; cook 2 minutes on each side or until shrimp are done. Remove from pan; keep warm. Repeat procedure with remaining skewers. Serve with lemon wedges, if desired.

Nutritional Facts

2 servings (serving size: 3 skewers)
CALORIES 208(23% from fat)
FAT 5.2g (sat 0.9g
mono 2.1g
poly 1.4g)
SODIUM 400mg
FIBER 0.1g
IRON 4.2mg

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