Rosemary Shrimp Scampi Skewers

Rosemary Shrimp Scampi Skewers

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tbsp dry white wine

  • 1

    tsp fresh lemon juice

  • 1

    tsp olive oil

  • ¼

    tsp salt

  • tsp pepper

  • 1

    garlic clove, minced

  • 18

    large shrimp, peeled and deveined (about ¾ pound)

  • 6

    (6in) rosemary sprigs

  • cooking spray

  • lemon wedges (optional)


1. combine first 6 ingredients in a ziptop bag. Add shrimp to bad, seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally. 2. working with 1 rosemary spring 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. 3. 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.


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