Shelly's Recipe

ROSEMARY SHRIMP SCAMPI ON SKEWERS

Category: Kabobs/Kebobs/Skewers

2 tbsp dry white wine
2 tsp fresh lemon juice and olive oil
1/4 tsp salt and pepper
2 garlic clove, minced
36 large shrimp, peeled and deveined
12 (6-inch) rosemary sprigs
Cooking spray
Lemon wedges (optional)

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. Serves 4 (3 skewers each)