This marinated shrimp is bursting with flavor! The shrimp skewered with rosemary sprigs adds an extra special element that is sure to impress.
Shrimp Skewered on Rosemary Sprigs
- 3 tbsp mix of parsley, rosemary, oregano fresh, minced
- 2 cloves garlic minced
- 8 shrimp (16/20 size) raw, peeled, devained, tail on
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 2 rosemary sprigs, thick
- 1 cup couscous
- 1 cup asparagus cut into 2" pieces
- 1 cup cherry tomatoes whole
- Add 2 tablespoons of fresh chopped herbs into a medium sized bowl. Add garlic, black pepper, balsamic vinegar and olive oil. Mix to combine. Add in shrimp and toss to coat. Marinate in the fridge for at least 2 hours, the longer the better, up to 12 hours.
- Using hefty, woody sprigs of rosemary we will skewer the shrimp. Remove only 1" of rosemary leaves from the thicker end of each sprig. Place 4 shrimp on each sprig. Starting with the thicker end of the rosemary sprig, slide shrimp up the sprig, puncturing each shrimp twice to ensure it is more stable on the sprig (see video). If necessary, use the pointed end of a wooden skewer to create holes in the shrimp and then slide the rosemary sprig through holes.
- Place rosemary skewered shrimp on to a hot grill. Cook for about 3 minutes on the first side, and 1 to 3 minutes on the second side. The shrimp will continue to cook a little bit when removed from the grill. The shrimp are done when they turn opaque.
- Cook couscous according to package instructions. To add extra flavor, add 1 tablespoon of fresh chopped herbs to the water used to boil the couscous. As soon as you add the couscous into the water, add the asparagus. When the couscous is done cooking, but still warm, add in the cherry tomatoes.