Rosemary Shrimp Scampi Skewers

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

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 23%
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.7g
  • Carbohydrate: 2.4g
  • Fiber: 0.1g
  • Cholesterol: 259mg
  • Iron: 4.2mg
  • Sodium: 400mg
  • Calcium: 93mg

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

  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.
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.

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