This recipe appeared in It’s Rosemary Time! on 08 Sep 2008
2 tablespoons dry white wine
2 teaspoons fresh lime juice
1/2 teaspoon lime zest
1 tablespoon Italian parsley, chopped
1 tablespoon rosemary, finely chopped
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
18 large shrimp, peeled and deveined (about 3/4 pound)
6 (9″) rosemary stems
Lime wedges (optional)
Combine first nine ingredients in a zip–top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning the bag occasionally.
Working with one rosemary stem at a time, hold leafy end of stem in one hand. Strip leaves off stem with other hand, leaving one to two inches of leaves attached to leafy end of stem. Repeat procedure with remaining rosemary stems to make six rosemary skewers. Divide shrimp and thread onto rosemary skewers.
Heat a grill pan over medium–high heat. Coat both sides of shrimp skewers with cooking spray. Arrange three skewers on pan; cook two minutes on each side or until shrimp are done. Remove from pan; keep warm. Repeat procedure with remaining skewers. I served this on top of couscous and passed lime wedges with it. Tasty!
WI wine recommendation: The Rosemary–Lime Shrimp Skewers pair well with a grassy Sauvignon Blanc.