Food Network: Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette
Recipe courtesy Sandra Lee

2 tablespoons Champagne wine vinegar
1 tablespoons orange olive oil
1 tablespoon Italian dressing mix
1 orange
1 pound large shrimp, peeled and deveined
20 cherry tomatoes

Equipment:
20 (2-inch) square pieces of aluminum foil
20 rosemary skewers
Toothpick or bamboo skewer, to make

In a medium bowl, combine Champagne vinegar, orange
olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss
to coat. Set aside.

Make rosemary skewers by stripping off all the leaves except the top of 5-inch
rosemary stalks. Set aside.

Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on
each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to
prevent from burning during grilling.

Grill on preheated grill for about 2 minutes per side or until the shrimp turns
pink. Remove foil from ends of skewers and serve.

Cook's Tip: Leave a little room between the shrimp and the tomato so that the
shrimp lies flat on the grill