Rosemary Shrimp Skewers
Another adapted recipe from Cooking Light. These were absolutely delicious, and tasted a lot like shrimp scampi (without butter or pasta!) I added rosemary to the marinade, and was pleased when it stuck to the shrimp after marinading. It added a lot of rosemary flavor which I think otherwise would have been missing. It was great to use the rosemary from my garden! (We also had salad with a pepper from our garden, and tomatoes from my parents’. Wonderful. Next year’s garden might be scary-huge.)
Do you have any healthy recipes to share? I’d love to hear about them… I’m glad this dinner (and tomorrow’s lunch, which is last night’s leftovers) are good for me, because today I made this for my brother’s birthday. I served this with a wild/brown rice combo (from a bag folks, no magic here today) and some snap peas.
Ingredients:
- 2 Tbs white wine
- 2 Tbs lemon juice
- 1 tsp olive oil
- salt and pepper
- 2 Tbs chopped rosemary
- 1 clove garlic, crushed with press
- 1 lb medium/large shrimp, peeled
- 8 rosemary sprigs (the stalkiest you can find, about 6″ long)
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. Chop some of the reserved rosemary leaves. Combine lemon juice, wine, salt, pepper, rosemary, garlic and olive oil in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally. Thread 3-4 shrimp onto each rosemary skewer.
Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray. Arrange skewers on pan; cook 2 minutes on each side or until shrimp are done.