Rosemary Shrimp Skewers

Elegant and easy-to-make appetizer for champagne parties and holiday celebrations.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: about 16 - 20 skewers 1x


  • 2 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • Zest of one lemon
  • Salt & pepper
  • 2 pounds large shrimp, peeled, uncooked
  • 1820 rosemary sprigs (for skewers)


  1. In a small bowl, mix together 1 tablespoon olive oil, chopped rosemary, thyme, garlic, lemon zest, salt and pepper. Pour into two large plastic bags.
  2. Divide shrimp into the two bags. Seal tightly and shake until shrimp is completely coated. Marinate in refrigerator for 1 – 2 hours.
  3. Thread three pieces of shrimp on each rosemary sprig. Discard marinade.
  4. On a grill pan over medium heat, heat remaining tablespoon of olive oil. Place 4 – 6 skewers at a time on hot pan. Cook 3 minutes per side. Repeat until all shrimp skewers have been cooked.
  5. Serve on a bed of rosemary sprigs or arugula leaves.