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Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. —Amber Joy Newport, Hampton, Virginia
This recipe is:
Diabetic Friendly
Nutritional Facts 1 skewer with 1-1/2 teaspoons sauce equals 145 calories, 3 g fat (2 g saturated fat), 126 mg cholesterol, 172 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Originally published as Shrimp on Rosemary Skewers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p231
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 20, 2010 by Selene K
A few modifications. I pulled most of the rosemary off the stems and just left the ends. That gave a hint on rosemary and the shrimp is not damaged. For the sauce, I put the marmalade in the microwave for 40 seconds which gave it a spreading consistency. If I made this again, I would cover the grill with the new foil meant for grilling and not sticking. The flavor was wonderful and that is why I'm giving it 4 stars. With the modifications, 5 stars.
Reviewed on Jul. 05, 2010 by thin4life
This made a huge mess on my grill. The sauce was too thick but had good flavor. I would not make this again but would however make the sauce for something else.
Reviewed on Jun. 29, 2010 by aug2295
The flavor of the shrimp was excellent but the rosemary skewers were a little too much. I would definitely use the marinade again, but probably on a regular skewer.
Reviewed on Jun. 14, 2010 by MGraham6
I thought this recipe was good. A little extra sweet, which was fine with me. Maybe next time I'll add a dash of soy just to even out the taste a little bit. I will be making this again.
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