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Shrimp on Rosemary Skewers

Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. —Amber Joy Newport, Hampton, Virginia
  • Total Time
    Prep: 30 min. Grill: 10 min.
  • Makes
    8 skewers

Ingredients

  • 8 fresh rosemary sprigs, about 6 inches long
  • 1/2 cup orange marmalade
  • 1/2 cup sweetened shredded coconut, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon minced fresh rosemary
  • 1-1/2 pounds uncooked large shrimp, peeled and deveined

Directions

  • Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce.
  • Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.
Nutrition Facts
1 each: 145 calories, 3g fat (2g saturated fat), 126mg cholesterol, 172mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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