Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
5 servings
Level:
Easy

Ingredients

Directions

Special 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 Note

Leave a little room between the shrimp and the tomato so that the shrimp lies flat on the grill

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Grilled Shrimp Skewers Marinated in an Orange-Champagne Vinaigrette

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories