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Rosemary Shrimp Scampi Skewers
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| 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) 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
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.
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