Print Options

Back to Shrimp on Rosemary Skewers >

Include these items:

Select reviews >

Taste of Home Logo

Shrimp on Rosemary Skewers

 Shrimp on Rosemary Skewers
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
8 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

  • 8 fresh rosemary sprigs, about 6 inches long
  • 1/2 cup orange marmalade
  • 1/2 cup flaked coconut, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon minced fresh rosemary
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined

Directions

  • Soak rosemary sprigs in water for 30 minutes. In a small bowl,
  • combine the marmalade, coconut, pepper flakes and minced rosemary;
  • set aside 1/4 cup for sauce.
  • Thread shrimp onto rosemary sprigs. Moisten a paper towel with
  • cooking oil; using long-handled tongs, lightly coat the grill rack.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 6-8
  • minutes or until shrimp turn pink, turning once and basting
  • occasionally with remaining marmalade mixture. Serve with sauce.
  • Yield: 8 skewers.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

2 of 2

Shrimp on Rosemary Skewers (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.