Summer Grillin': Rosemary Shrimp Scampi Skewers

This is one of my favorite, summer grillin’, fast-fix entrees that never fails to get ooh’s, aha’s, and raves from everyone, because it’s visually beautiful and elegant. Everyone will think you’re a gourmet chef. (You can also substitute Paul Newman’s low-fat Cesar salad dressing instead of making the marinade—so semi-homemade easy!)

Ingredients
1 T dry white wine
1 t fresh lemon juice
1 t olive oil
1/8 t salt
1/8 t freshly ground black pepper
1 large clove minced garlic
18 large shrimp, peeled and deveined (about ¾ pound)
6 (6 inch) rosemary sprigs
Cooking spray
Lemon wedges for garnish (optional)

1. 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.
2. Working with 1 rosemary sprig at a time, hold leafy end of sprig in 1 hand. Strip leaves off sprig with other hand, leaving ½ 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.
3. Heat a grill pan over medium high heat (or outdoor grill). 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 for garnish if desired.

Yields: 3 servings. Serving size: 6 shrimps per skewer. Nutritional Content: 208 Calories, fat 5.2g , 0g saturated fat, 34.7g protein, 2.4g carbohydrates, 0.1g fiber, 259g cholesterol, 4.mg Iron, 400mg sodium, 93mg calcium.

Find more, great tasting, quick-fix, money and time saving recipes in my SOUPer Slim Diet eco-friendly ebook click here.