Rosemary Skewered Chipotle Shrimp

Rosemary Skewered Chipotle Shrimp

Welcome to October! It’s finally *really* fall, it’s the time when I’m now allowed to cook with pumpkin (I don’t permit myself to use pumpkin before October 1), and it’s definitely apple and pear season.

marinating shrimp

So what’s happening? Indian summer! Of course. As I type this, I’m currently running the air conditioner in my office, I’m wearing a tank top, and it’s near sweltering outside. Good times! We are definitely grilling this weekend.

making rosemary skewers

rosemary shrimp skewers, before grilling

And with that, I thought a grilled shrimp skewer was appropriate for today. These are so cool. Instead of wooden skewers (which have to be soaked beforehand) or metal skewers (which get hotter than hell on the grill), these shrimp are skewered on rosemary branches. How awesome is that! It’s an all-natural skewer for the crunchy hippie in all of us, lol.

Chipotle Shrimp Skewers on the grill

I should warn you, these shrimp are very spicy. They do not mess around. That said, they are so flavorful, and we just love them. And, they can easily be adapted to an indoor grill setting, so you can eat them year-round! Enjoy!

Rosemary Skewered Chipotle Shrimp

{One year ago: Apple Hatch Chile Cobbler}

Source: slightly adapted from Fresh Mexico by Marcela Valladolid

6-7 fresh rosemary sprigs (pick sturdy sprigs as much as possible)
¼ cup olive oil
1 ½ tbs fresh squeezed lime juice
2 garlic cloves, minced
3 tbs chopped fresh cilantro
2 tsp chipotle chile powder
Kosher salt and black pepper
1 lb. raw medium shrimp, peeled but tails left intact, deveined
Lime wedges, for serving

Preheat your grill to high.
Remove the leaves from about three-quarters of each rosemary sprig, and set the sprigs aside. Chop enough of the rosemary leaves to make 1 ½ teaspoons. Discard the rest or reserve it for another use.
Combine the olive oil, lime juice, garlic, cilantro, chipotle chile powder, and chopped rosemary in a medium bowl. Season the marinade with salt and black pepper to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Then skewer the shrimp onto the rosemary sprigs, 2-3 shrimp per sprig.
Transfer the skewers to the grill and cook for 1-2 minutes per side, until the shrimp are just cooked through. Transfer the skewers to a platter, garnish with lime wedges, and dig in.

5 responses to “Rosemary Skewered Chipotle Shrimp

  1. Oh my goodness. I’ll be these are incredibly flavorful. Rosemary is my absolute favorite herb! Such a pretty presentation too!

  2. Julie, this looks so yummy. I think I need to add a bit of compost to my rosemary plant so it’ll grow grow grow grow and give me these spears. Right now I’d have tooth pick sized spears, which would make for an interesting appetizer tray but too much work for lil old me.
    I hope you get cool weather soon–just took the wiener dogs out and a cold front is coming in, it’s cooler than it was this morning.

    • Texan New Yorker

      Aww, so you’re keeping the wiener dogs? How sweet.

      Thanks! Yeah, tiny, wimpy rosemary spears wouldn’t work, lol!

  3. Pingback: Fig Glazed Pork and Okra Kabobs | The Texan New Yorker

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