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Shrimp on Rosemary Skewers Recipe

Shrimp on Rosemary Skewers Recipe

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
TOTAL TIME: Prep: 30 min. Grill: 10 min. YIELD:8 servings

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

  • 1. 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.
  • 2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. 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 each: 145 calories, 3g fat (2g saturated fat), 126mg cholesterol, 172mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Reviews for Shrimp on Rosemary Skewers

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MY REVIEW
Selene K User ID: 2103818 144709
Reviewed Aug. 20, 2010

"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."

MY REVIEW
thin4life User ID: 1891649 65906
Reviewed Jul. 5, 2010

"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."

MY REVIEW
aug2295 User ID: 4631582 144704
Reviewed Jun. 29, 2010

"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."

MY REVIEW
MGraham6 User ID: 5093376 144694
Reviewed Jun. 14, 2010

"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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.