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
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
