Shrimp on Rosemary Skewers

[donotprint]Every now and then I run across an idea for a recipe – usually a completely simple and obvious one – that has never, ever occurred to me before.  And after I smack myself in the forehead a couple of times, I then can’t settle down until I make it, just to make up for lost time.  That’s how I was with this shrimp.  I’m sure you guys figured this out millions of years ago, but it wasn’t until a few weeks ago that I realized that those tall, woody stems of rosemary growing in my back yard herb garden weren’t just good for, well, rosemary.

They also make rocking good SKEWERS.  Yep, skewers.  As in, those things that you spear things on and pop on the grill.  In this case, I used some nice big shrimp, and after they were nice and skewered, I marinated them in a little Italian salad dressing for about an hour.

After that, all I had to do was pop them on the grill for a couple of minutes per side.  If you have a gas grill, turn one side down low so that the rosemary leaf end of the skewers is on the cool side.  That way you still have a little bit of non-burnt rosemary when you are done.  I served mine with a little romaine leaf salad with buttermilk dressing and candied pecans, and all was pretty much right with the world.

I wonder what else I am missing???  Let me know if you have any ideas.  :)


Shrimp on Rosemary Skewers
  • ¾ pound large fresh shrimp, peeled and deveined
  • 4 large sprigs fresh rosemary (about 8-9 inches in length)
  • ½ cup Italian salad dressing
  1. 1. Skewer shrimp onto rosemary skewers, using 3-5 per skewer depending on the size of your shrimp.
  2. 2. Place skewers in a shallow dish and pour Italian dressing over them. Refrigerate for one hour.
  3. 3. Spray grill with nonstick spray and preheat to medium.
  4. 4. Grill skewers until shrimp are pink and firm, about 2-3 minutes per side. If your grill has a cool side, aim the tops of the rosemary towards the cool side, although don't worry it it gets charred.
  5. 5. Remove from grill and serve immediately.

Recipe from Taste of the South



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  1. I hate it when simple crazy awesome ideas like this come and whack me over the head. But also love them because now I have them in my life.

  2. Becki's Whole Life says:

    This looks delish and I love the look of the shrimp on the rosemary stems. What a great simple recipe!

  3. FramedCooks says:

    I know – sometimes those simple recipes are just perfect, right? I can't believe it took me this long to figure this one out. :)

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