Lime-Rosemary Shrimp Skewers

• 2 tablespoons minced fresh parsley
• 2 tablespoons dry white wine or orange juice
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 fresh rosemary sprigs (4-6 inches)
• 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
• Lime wedges, optional

1. 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.
2. 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.

parsley, white wine, garlic, olive oil, lime zest, lime juice, salt, pepper, rosemary, shrimp, lime wedges

Taken from www.tasteofhome.com/recipes/lime-rosemary-shrimp-skewers/ (may not work)