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
Ingredients
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1-2 pounds
medium to large raw shrimp, clean and peeled
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1-2 pounds
salmon steaks, cut in squares/rectangles
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14 sprigs
rosemary sticks, striped (except for 3 inches on the top)
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Lemon Pepper Seasoning
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Lemons, cut in circles for garnish, plus extra for seasoning
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Lime, cut in circles for garnish, plus extra for seasoning
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Olive oil, for seasoning, plus extra
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Fresh rosemary, for seasoning, plus extra for garnish
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Salt and fresh ground pepper, to taste
Directions
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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.
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Add olive oil to the grill and preheat.
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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.
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Grill the shrimps until they are a nice pink to the color, , approximately 5 minutes on each side, and slightly charred on the edges.
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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.
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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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