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Rosemary-Skewered Shrimp Marinated in Chipotle
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15 fresh rosemary springs | |
1/4 cup | olive oil |
1-1/2 Tbsp | fresh lime juice |
2 cloves | garlic, minced |
3 Tbsp | fresh cilantro, chopped |
2 tsp | chipotle chile, ground |
Salt | |
freshly ground black pepper | |
1 lb | raw medium shrimp, peeled and deveined but with tails intact |
Lime wedges for serving
Remove leaves from half of each rosemary sprig, then set sprigs aside. Chop enough rosemary to make 1-1/2 tsp. In medium bowl, combine olive oil, lime juice, garlic, cilantro, chipotle and rosemary, then add salt and black pepper to taste. Add shrimp to bowl, toss until coated and let stand 5 mins. Skewer 2 shrimp onto each rosemary sprig. Heat large, heavy sauté pan or coral over high heat. Add skewers to pan and cook 1 min per side, or until shrimp are cooked through. Transfer skewers to platter, garnish with lime wedges and serve immediately.
Cooking time:30 minutes
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