Recipe from Cooking Light
- 1 tablespoon dry white wine, such as Sauvignon blanc
- 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)
Combine first 6 ingredients in a zip-top plastic bag. Add shrimp; seal and shake to coat. Marinate in refrigerator 30 minutes, turning occasionally.
Working with 1 rosemary sprig at a time, hold leafy end of sprig in one 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.
Per serving: 208 calories; 5 g fat (1 g saturated fat; 22 percent calories from fat); 2 g carbohydrates; 259 mg cholesterol; 400 mg sodium; 35 g protein; 0.1 g fiber.