Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 134
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 148
- Sodium
- 112
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
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
Directions
Special 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 Note
Leave a little room between the shrimp and the tomato so that the shrimp lies flat on the grill