Servings:
Makes 4 servings
Ingredients
- 15 fresh rosemary sprigs
- 1/4 cup olive oil
- 5 1/2 tablespoon fresh lime juice
- 2 tablespoon garlic cloves, minced
- 3 tablespoon chopped fresh cilantro
- 1 tablespoon dried crumbled oregano
- 1 teaspoon ground chipotle chile
- 1 pound raw medium-sized shrimp, peeled, deveined, tails left intact
Preparation
Baking Directions:
Remove the leaves from half of each rosemary sprig.
Reserve the sprigs.
Chop enough of the leaves to make 1½ teaspoons.
(Reserve the remaining leaves for another use.)
Combine the olive oil, lime juice, garlic, cilantro, dried crumbled oregano, ground chipotle and chopped rosemary in a medium bowl.
Season the marinade with salt and black pepper to taste.
Add the shrimp and toss until coated.
Let stand for 5 minutes.
Skewer 2 shrimp on each rosemary sprig.
Heat a heavy large sauté pan (or comal) over high heat.
Add the skewers and cook for 1 minute per side, or until the shrimp is cooked through.
Transfer to a platter and garnish with the lime wedges.
Serve immediately.
