Rosemary Shrimp Scampi Skewers

Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table. Rosemary has a long history of being associated with the heart. It has been believed by many to be a love charm, by others to be a token of remembrance and fidelity, and by some to be a potent aphrodisiac. Bamboo skewers also work quite well. Serve with steamed haricots verts.

Yield: 2 servings (serving size: 3 skewers)

Ingredients

• 1  tablespoon  dry white wine
• 1  teaspoon  fresh lemon juice
• 1  teaspoon  olive oil
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 18  large shrimp, peeled and deveined (about 3/4 pound)
• 6  (6-inch) rosemary sprigs
• Cooking spray
• Lemon wedges (optional)

Preparation

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.

Nutritional Information

Calories:

208 (23% from fat)

Fat:

5.2g (sat 0.9g,mono 2.1g,poly 1.4g)

Protein:

34.7g

Carbohydrate:

2.4g

Fiber:

0.1g

Cholesterol:

259mg

Iron:

4.2mg

Sodium:

400mg

Calcium:

93mg