LIME-ROSEMARY SHRIMP SKEWERS

Lime-Rosemary Shrimp Skewers image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges