Rosemary Orange Shrimp Kabobs Recipes

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GRILLED ROSEMARY SHRIMP SKEWERS



Grilled Rosemary Shrimp Skewers image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 12

1 head roasted garlic
1 cup mayonnaise
1/2 lemon, juiced
1 tablespoon thinly sliced fresh chives
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves, plus more for garnish
1/3 cup olive oil
1/2 lemon, juiced
Pinch of red pepper flakes
Pinch of salt and freshly ground pepper
1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined
Bamboo skewers, soaked in water for 30 minutes

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.

GRILLED SHRIMP SKEWERS MARINATED IN AN ORANGE-CHAMPAGNE VINAIGRETTE



Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 5 servings

Number Of Ingredients 6

2 tablespoons Champagne wine vinegar
1 tablespoons orange olive oil
1 tablespoon Italian dressing mix
1 orange
1 pound large shrimp, peeled and deveined
20 cherry tomatoes

Steps:

  • In a medium bowl, combine Champagne vinegar, orange olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside.
  • Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set aside.
  • Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during grilling.
  • Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil from ends of skewers and serve.

ROAST SHRIMP WITH ORANGE AND ROSEMARY



Roast Shrimp With Orange and Rosemary image

Make and share this Roast Shrimp With Orange and Rosemary recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
1 teaspoon minced fresh rosemary, or1/2 tsp dried
1 1/2-2 lbs peeled and cleaned shrimp
1/2 cup orange juice
1 orange, zest of, finely minced
salt and pepper

Steps:

  • Preheat oven to 450.
  • When oven is ready,warm 2 tbsp of the olive oil in a 9 x 13 inch baking pan.
  • Add rosemary, return to oven until rosemary begins to sizzle.
  • Add shrimp, sprinkle with the orange juice, orange zest, salt and pepper and remaining olive oil.
  • Roast until the shrimp turns pink, about 10 minutes.

Nutrition Facts : Calories 284.4, Fat 13.2, SaturatedFat 2, Cholesterol 259.2, Sodium 252.9, Carbohydrate 4.8, Fiber 0.1, Sugar 2.6, Protein 34.9

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