Lime-Rosemary Shrimp Skewers
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
- 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
- 1. 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.
- 2. 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.
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.
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