I have no idea why I don’t make shrimp more often. This recipe was so quick and easy, and so delicious. I made this for dinner with spaghetti squash and the shrimp were prepped and ready before the squash had cooled enough to eat. Great choice for a quick weeknight meal (or when The Boyfriend is out).
1/2 lb fresh large shrimp (31-36 count), cleaned
4 large sprigs fresh Rosemary
1/4 cup olive oil
1/4 lime, juiced
1 tsp cilantro
1 tsp chipotle powder
Freshly cracked salt (to taste)
Freshly cracked pepper (to taste)
Remove the leaves from each rosemary sprig – these will be your skewers. Save the rosemary for another dish, you’ll only need about 1 teaspoon here.
Rinse the shrimp with cold water and set aside. In a medium-sized bowl, combine the cilantro, chipotle powder, lime juice, salt, pepper, and 1 tsp of the fresh (crushed) rosemary leaves – I like to break up the rosemary leaves a bit with my hands because I think the smaller pieces stick to the shrimp better. Mix well. Add the shrimp to the oil mixture and coat well (but toss gently).
One at a time, put the shrimp on the rosemary skewer making sure to face them all the same way. I got 5-6 shrimp per skewer, but it will depend on the length – just make sure not to crowd them too close together because they will start to curl as they cook.
Heat a large grill pan on medium-high heat and coat with oil. Grill the shrimp skewers about two minutes per side, flipping carefully. Shrimp cook very quickly and will get rubbery when overcooked, so pay attention – as long as both sides are pink and starting to curl, you can call it a day.