Usuba
Rosemary Skewered Shrimp with Wine
Shrimp is marinated in white wine with lemon and garlic, then threaded onto rosemary sprigs together with cherry tomatoes and bell pepper. The dish is grilled until crispy and served hot.
- Total
- 30 min
- Standard serving
- 306.2 g
Ingredients
Total 11
Instructions
- 1
Step 1
In a bowl, mix white wine, lemon juice, olive oil, salt, pepper, and minced garlic.
Add the shrimp and mix well. Transfer to a plastic bag, seal tightly, and refrigerate for 30 minutes, turning occasionally.
While the shrimp is marinating, prepare the bell pepper: remove the seeds and cut into small pieces. Wash the cherry tomatoes and pat dry.
- 2
Step 2
Heat up the grill or barbecue. Grease the grate with vegetable oil.
- 3
Step 3
Strip the rosemary sprigs of leaves, leaving a few leaves on the tip. Carefully thread 3 shrimp onto each branch, alternating with cherry tomatoes and bell pepper slices.
- 4
Step 4
Lightly brush the shrimp and vegetables with vegetable oil. Place the skewers on the grill and cook for approximately 2 minutes on each side until the shrimp are cooked through.
Serve hot with lemon wedges.
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