Food Network: Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette

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Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette
Recipe courtesy Sandra Lee

2 tablespoons Champagne wine vinegar
1 tablespoons orange olive oil
1 tablespoon Italian dressing mix
1 orange
1 pound large shrimp, peeled and deveined
20 cherry tomatoes

Equipment:
20 (2-inch) square pieces of aluminum foil
20 rosemary skewers
Toothpick or bamboo skewer, to make

In a medium bowl, combine Champagne vinegar, orange olive oil, and
dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside.

Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set
aside.

Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary
skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during
grilling.

Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil
from ends of skewers and serve.

Cook's Tip: Leave a little room between the shrimp and the tomato so that the shrimp lies flat on
the grill