Grilled Salmon and Shrimp Rosemary Skewers...

By • December 2, 2013 0 Comments

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Author Notes: Ever wonder what to do with the abundance of rosemary bushes growing in your front and/or backyard? Well, wonder no more! Grace

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Makes up to 14

  • 1-2 pounds medium to large raw shrimp, clean and peeled
  • 1-2 pounds salmon steaks, cut in squares/rectangles
  • 14 sprigs rosemary sticks, striped (except for 3 inches on the top)
  • Lemon Pepper Seasoning
  • Lemons, cut in circles for garnish, plus extra for seasoning
  • Lime, cut in circles for garnish, plus extra for seasoning
  • Olive oil, for seasoning, plus extra
  • Fresh rosemary, for seasoning, plus extra for garnish
  • Salt and fresh ground pepper, to taste
  1. In two separate bowls, season the salmon and shrimps with lemon pepper seasoning, salt, pepper, olive oil, pinch of fresh rosemary, lemon, and lime. Set aside for a few minutes.
  2. Add olive oil to the grill and preheat.
  3. Add-in the shrimps on the skewer. I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones. You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.Add-in the shrimps on the skewer. I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones. You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.
  4. Grill the shrimps until they are a nice pink to the color, , approximately 5 minutes on each side, and slightly charred on the edges.
  5. Next, grill the salmon until the skin no longer sticks to the bottom of the grill, approximately 4 minutes on each side–giving you nice grill marks on both top and bottom.
  6. Serve immediately as is or with your favorite side dishes, i.e. brown or white rice, potatoes, or crisp, green salad!

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