Fresh rosemary grows rampant in my backyard, which is only part of the reason these skewers top my list of favorite appetizers. Rosemary adds smoky flavor and a decorative flourish to a simple shrimp starter. Check the USDA plant hardiness zones to see which herbs thrive in your area. Fresh herbs make a huge difference in any dish, and you’ll save money by growing them at home instead of buying them. The Mediterranean rosemary pairs nicely with the smoky chipotle and fresh cilantro.

　　

Ingredients

serves 6

　　15 fresh rosemary sprigs

　　1/4 cup olive oil

　　1 1/2 tablespoons fresh lime juice

　　2 garlic cloves, minced

　　3 tablespoons chopped fresh cilantro

　　2 teaspoons ground chipotle chile

　　Salt and freshly ground black pepper

　　1 pound raw medium shrimp, peeled but tails left intact, and deveined

　　Lime wedges, for serving

　　

Step 1

Remove the leaves from half the length of each rosemary sprig, and set the sprigs aside. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve any remaining leaves for another use.)

　　

Step 2

Combine the olive oil, lime juice, garlic, cilantro, ground chipotle, 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 2 shrimp on each rosemary sprig.

　　

Step 3

Heat a large heavy sauté pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or until the shrimp are cooked through. Transfer the skewers to a platter, garnish with the lime wedges, and serve immediately.

　　

tip

Step 4

Use the same marinade on chicken breasts and on whole chickens for roasting. It’s also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve!

　　Fresh Mexico