White wine (dry)
Lemon juice (fresh)
½ tsp. minced
18, peeled and deveined (about ¾ pd.)
Combine wine, lemon juice, olive oil, salt, pepper and shrimp in a large zip-top plastic bag. Seal and shake to coat. Marinate in refrigerator for 30 minutes, turning occasionally. While shrimp marinates, soak bamboo skewers in water.
Remove shrimp from bag and discard marinade. Thread three shrimp onto each skewer. Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray. Put three skewers on grill pan and cook two minutes on each side or until shrimp are done. Remove from pan and keep warm. Repeat with remaining skewers. Serve with steamed vegetables and Sweet Potato Oven-Baked “Fries” or a portion of whole-wheat pasta.