Grilled Rosemary Shrimp and Tomato Skewers
Author note: Be sure to examine the rosemary before you purchase. You will need thick rosemary branches to create a skewer from its branches. If you cannot find rosemary sprigs with thick branches, use wooden skewers.
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
10-ounces cherry tomatoes
1/2 onion, cut into bite-sized chunks
4 garlic cloves, chopped
rosemary sprigs, leaves removed
In a medium sized bowl combine the olive oil, salt and red pepper flakes. Add the shrimp, onions, tomatoes and garlic. Stir to combine. Let marinate for at least 30 minutes or up to 24 hours.
When ready to grill . Heat the grill to medium heat, about 350 degrees. Remove the leaves from the rosemary sprigs to create rosemary skewers.
Place the shrimp, tomatoes and onion onto the rosemary skewers. I prefer 2 shrimp for each skewer.
Place the rosemary skewers onto the grill. Cook about 3 minutes per side, for a total of 6 minutes. Remove and serve hot or place in the fridge and serve cold.
