My F&W
quick save (...)
Rosemary-Skewered Shrimp
© John Kernick

Rosemary-Skewered Shrimp

  • SERVINGS: 10
  • FAST

These simple skewers are lovely because of their distinct rosemary flavor, which completely infuses the charred shrimp and sweet red peppers. They can be made on a grill or in a grill pan on a stovetop.

Plus: F&W's Grilling Guide

  1. 20 large shrimp (about 1 1/2 pounds), shelled and deveined
  2. 1 large red bell pepper, cut into twenty 1-inch squares
  3. 10 thick rosemary branches (about 8 inches long), all but the top 2 inches of needles stripped off
  4. 1/3 cup extra-virgin olive oil
  5. 3 tablespoons fresh lemon juice
  6. 1/4 cup chopped flat-leaf parsley
  7. Salt and freshly ground pepper
  1. Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch.
  2. In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.
  3. Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.
Make Ahead The recipe can be prepared through Step 1 and refrigerated overnight.

Suggested Pairing

Torrontés, Argentina's top white grape, has a lively blossom-and-citrus character that goes well with shellfish.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.