Rosemary Shrimp Scampi Skewers

Rosemary Shrimp Scampi Skewers Recipe
Shrimp scampi is an easy way to enjoy Italian cuisine at home.  Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table.

Yield:

2 servings (serving size: 3 skewers)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 23 %
Fat 5.2 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 34.7 g
Carbohydrate 2.4 g
Fiber 0.1 g
Cholesterol 259 mg
Iron 4.2 mg
Sodium 400 mg
Calcium 93 mg

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)

Preparation

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.

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 procedure with remaining skewers. Serve with lemon wedges, if desired.

Note:

Rosemary has a long history of being associated with the heart. It has been believed by many to be a love charm, by others to be a token of remembrance and fidelity, and by some to be a potent aphrodisiac. Bamboo skewers also work quite well. Serve with steamed haricots verts.