Saturday, July 02, 2005

Rosemary Shrimp Scampi Skewers

Rosemary Shrimp Scampi Skewers (Adapted from CL)

1 tablespoon dry white wine
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
18 large shrimp, peeled and deveined
6 rosemary sprigs - about 6" in length


Combine first 6 ingredients in a ziploc bag. Add shrimp to bag and marinate in refrigerator for 30 minutes, turning bag occasionally.

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.

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 with remaining skewers.

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