Marinated Shrimp on Rosemary Skewers with a Cherry Tomato, Black Olive and Garlic Salsa

2 servings
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon hot pepper flakes
  • 12 large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 4 twigs of rosemary with thick woody stems, about 6 to 8-inches in length
  • 8 slices of lemon, 1/4-inch thick
  • Salsa:
  • 1 pint red and/or yellow cherry tomatoes, stemmed and halved or quartered
  • 1 clove garlic, finely minced
  • 1/2 cup black olives, pitted and coarsely chopped
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes.

  • Preheat a charcoal grill or grill pan on the stovetop.

  • Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through.

  • In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper. Serve the grilled shrimp on a bed of the salsa.

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