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Lime-Rosemary Shrimp Skewers

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California
  • Total Time
    Prep: 20 min. + marinating Cook: 5 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons dry white wine or orange juice
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon grated lime zest
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 fresh rosemary sprigs (4-6 inches)
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • Lime wedges, optional

Directions

  • In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
  • Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
Editor's Note: Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed. Health Tip: Shrimp are a lean source of high-quality protein. Three ounces of cooked shrimp has 18 grams protein and just over 80 calories.
Nutrition Facts
2 rosemary skewers: 103 calories, 2g fat (0 saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat.

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