The Cooking Light Supper club is cooking 'From the Sea' this month. I knew I wanted to use some Fresh Gulf Shrimp . . . so I found This Recipe on Cooking Light for Rosemary Shrimp Skewers.
It helps to have a Rosemary bush like this (yes, those are Christmas lights ~ and they are Southern for 'landscape lighting')
Admit ~ you envy the rosemary, if not the landscaping.
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
Lemon wedges (optional)
Preparation (according to Cooking Light)
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.
Believe me . . . they disappeared quickly.
Now . . . let's see what everyone else has brought for our feast from the sea.
Jerry has made a batch of Margaritas with sea salt on the rim
Val is grilling some Baja Style Rock Lobsters
Susan is bringing Coconut Crab and Shrimp Salad
Sara is bringing a Vegetable Temaki
Y'all enjoy ~