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Grilled Rosemary Shrimp and Tomato Skewers

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 10 ounces cherry tomatoes
  • 1 onion white onion, cut into bite-sized pieces
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 4 garlic cloves, chopped

Instructions

  • Heat the grill to medium heat, about 350 degrees.
  • Place all ingredients (except the rosemary) into a large plastic bag or medium sized bowl. Combine and coat. Let marinate for at least 30 minutes up to 24 hours.
  • 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.

Notes

Be sure to examine the rosemary before you purchase. You will need thick rosemary branches to create a skewer from its branches.