Rosemary Shrimp Scampi Skewers
Sarah
ingredients
- 1 tablespoon dry white wine
- 1 teaspoon fresh lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 18 large shrimp, peeled and deveined (about 3/4 pound)
- 6 (6-inch) rosemary sprigs
- Cooking spray
- Lemon wedges (optional)
directions
- 1
Combine first 6 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
- 2
Working with 1 rosemary sprig at a time, hold leafy end of sprig in 1 hand. Strip leaves off sprig with other hand, leaving 1/2 inch of leaves attached to leafy end of sprig. Repeat procedure with remaining rosemary sprigs to make 6 rosemary skewers. Thread 3 shrimp onto each rosemary skewer.
- 3
Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray. Arrange 3 skewers on pan; cook 2 minutes on each side or until shrimp are done. Remove from pan; keep warm. Repeat procedure with remaining skewers. Serve with lemon wedges, if desired.
Source: Sarah
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