Shrimp On Rosemary Skewers Food

LIME-ROSEMARY SHRIMP SKEWERS

Steps:

• In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

SMOKIN' SHRIMP SKEWERS

Steps:

• 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.

GRILLED ROSEMARY SHRIMP

Steps:

• Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.

GRILLED ROSEMARY SHRIMP SKEWERS

Steps:

• In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
• For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
• Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
• For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.

SMOKIN' SHRIMP SKEWERS

Steps:

• 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 - 10 minutes (not longer or they will be tough). Skewer 2 shrimp onto each rosemary sprig. (I had a lot of extra shrimp not on skewers that I was able to just cook in the grill pan without skewers and it was just as good).
• 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!
• ***Cook's Note: The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned "in adobo" which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.

ROSEMARY SKEWERS

Steps:

• PREPARATION:.
• Strip the rosemary leaves from the stems, except for about one inch at the top.
• Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
• Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
• Cut each mozzarella ball in half.
• Cut each piece of salami in half.
• ASSEMBLY:.
• Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
• Sprinkle with the chopped rosemary.
• Cover and let sit overnight (or at least several hours).
• Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).

SKEWERED ROSEMARY SHRIMP WITH MINT PESTO

Steps:

• For mint pesto:
• Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
• For shrimp:
• Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

SHRIMP WRAPPED IN PROSCIUTTO AND BASIL ON ROSEMARY SKEWERS

Steps:

• Peel and devein jumbo shrimp.
• Brush dijon mustard evenly on shrimp.
• Wrap one big basil leaf around shrimp.
• Wrap 1/2 slice of prosciutto over basil.
• Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
• Serve over bead of rice or cous cous.
• YUMMY!