Ingredients
2 tablespoons minced fresh parsley2 tablespoons dry white wine or orange juice4 garlic cloves, minced1 tablespoon olive oil1 teaspoon grated lime zest1 tablespoon lime juice1/2 teaspoon salt 1/2 teaspoon pepper12 fresh rosemary sprigs (4-6 inches)1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveinedLime wedges, optional
Preparation
In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
