Rosemary Shrimp Scampi Skewers (Cooking Light)

Rosemary Shrimp Scampi Skewers


Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table. 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.


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)

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.


Yield: 2 servings (serving size: 3 skewers)

CALORIES 208 (23% from fat); FAT 5.2g (sat 0.9g,mono 2.1g,poly 1.4g); IRON 4.2mg; CHOLESTEROL 259mg; CALCIUM 93mg; CARBOHYDRATE 2.4g; SODIUM 400mg; PROTEIN 34.7g; FIBER 0.1g

Cooking Light, JANUARY 2006