Shrimp on Rosemary Skewers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. —Amber Joy Newport, Hampton, Virginia Ingredients:
8 fresh rosemary sprigs, about 6 inches long |
1/2 cup orange marmalade |
1/2 cup flaked coconut, chopped |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon minced fresh rosemary |
1-1/2 pounds uncooked large shrimp, peeled and deveined |
Directions:
1. Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce.
2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce. Yield: 8 skewers.
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