Sage Shrimp Skewers
“This is such a simple and unique grill recipe,” writes Lacey Kirsch of Vancouver, Washington. “And with just four ingredients, it's very easy to change the amounts for a crowd.”
Total TimePrep/Total Time: 20 min.
- 10 bacon strips
- 10 uncooked jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 10 fresh sage leaves
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
- Sprinkle shrimp with oil. Place a sage leaf on each shrimp; wrap with a strip of bacon. Thread shrimp onto two metal or soaked wooden skewers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts1 each: 68 calories, 4g fat (1g saturated fat), 38mg cholesterol, 176mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
Originally published as Jumbo Shrimp in Simple & Delicious July/August 2008
Jul 2, 2009
This is a terrific recipe and works equally well using sea scallops or chunks of meaty fish such as cod, swordfish or salmon. Sometimes I skip the sage and served topped with guacamole mixed with a little mayo. Delish!