Lime-Rosemary Shrimp Kabobs

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Lime-Rosemary Shrimp Kabobs

Lime-Rosemary Shrimp Kabobs


  • 1-1/2 pounds uncooked shrimp, peeled and deveined
  • 2 Tbsp minced fresh parsley
  • 2 Tbsp fresh juice from an orange
  • 4 garlic cloves, minced
  • 1 Tbsp Walden Farms Amazin’ Mayo
  • 1 tsp grated lime zest
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 12 fresh rosemary sprigs
  • Lime wedges, optional


  1. Combine parsley, orange juice, garlic, Walden Farms Amazin’ Mayo, lime zest and juice, salt, and pepper in a large bowl.
  2. Finely chop rosemary leaves; add to parsley mixture.
  3. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
  4. Skewer shrimp onto wooden kabobs; discard remaining marinade.
  5. Grill, covered, 2-3 minutes on each side or until shrimp turn pink.

Makes 3-4 servings of protein.

Stephanie Bray

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