Rosemary-Skewered Shrimp Marinated in Chipotle

• 15 fresh rosemary sprigs
• 1/4 cup olive oil
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons ground chipotle chile
• Salt and freshly ground black pepper
• 1 pound raw medium shrimp, peeled but tails left intact, and deveined
• Lime wedges, for serving

1. Remove the leaves from half the length of each rosemary sprig, and set the sprigs aside.
2. Chop enough of the leaves to make 1 1/2 teaspoons.
3. (Reserve any remaining leaves for another use.)
4. Combine the olive oil, lime juice, garlic, cilantro, ground chipotle, and chopped rosemary in a medium bowl.
5. Season the marinade with salt and black pepper to taste.
6. Add the shrimp and toss until coated.
7. Let stand for 5 minutes.
8. Then skewer 2 shrimp on each rosemary sprig.
9. Heat a large heavy saute pan (or comal) over high heat.
10. Add the skewers and cook for 1 minute per side, or until the shrimp are cooked through.
11. Transfer the skewers to a platter, garnish with the lime wedges, and serve immediately.
12. Use the same marinade on chicken breasts and on whole chickens for roasting.
13. Its also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed.
14. Drizzle the sauce over the fish and serve!

rosemary sprigs, olive oil, lime juice, garlic, fresh cilantro, ground chipotle chile, salt, shrimp, lime wedges

Taken from www.epicurious.com/recipes/food/views/rosemary-skewered-shrimp-marinated-in-chipotle-386933 (may not work)