Lime-Rosemary Shrimp Skewers

Name: Lime-Rosemary Shrimp Skewers
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 2 tablespoons minced fresh parsley; 2 tablespoons dry white wine or orange juice; 4 garlic cloves, minced; 1 tablespoon olive oil; 1 teaspoon grated lime zest; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 12 fresh rosemary sprigs (4-6 inches); 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined; Lime wedges, optional

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California

Ingredients

2 tablespoons minced fresh parsley
2 tablespoons dry white wine or orange juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
12 fresh rosemary sprigs (4-6 inches)
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Lime wedges, optional

Directions

In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

Editor's Note: Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed. Health Tip: Shrimp are a lean source of high-quality protein. Three ounces of cooked shrimp has 18 grams protein and just over 80 calories.

Nutrition Facts

2 rosemary skewers: 103 calories, 2g fat (0 saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat.

Originally published as Lime-Rosemary Shrimp Skewers in Simple & Delicious June/July 2016