Smokin' Shrimp Skewers

By KDHarmon

Ingredients

• Marinade**:
• 15 fresh rosemary sprigs*
• 1/4 cup olive oil
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon chipotle chili powder***
• Salt and freshly ground black pepper
• 1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
• 2 limes, sliced into wedges, for serving

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.

Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

*Cook's Note: Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.

**Cook's Note: Use the exact same marinade on chicken breasts and whole chickens for roasting. It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve!