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Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans

Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans
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Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans

Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans

A hot fire and strong flavors power this exceedingly simple, summery grilled rosemary shrimp skewers with grilled vegetables and white beans. Serve with a green salad and a crusty baguette.

Yields4 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

Ingredients

 1 lb extra-jumbo shrimp (preferably 16 to 20 count), peeled and deveined
 kosher salt and freshly ground black pepper
 6 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp plus 1 tsp chopped fresh rosemary
 2 red bell peppers (about 1 lb), cored and quartered
 1 large red onion (about 3/4 lb), peeled and cut into 1/2 inch dice
 15 oz can cannellini beans, rinsed and drained well
 1 lemon, zested (about 1 tbsp), and juiced (about 1/4 cup)

Directions

1

Heat a gas grill to medium high or prepare a medium charcoal fire.

2

Set the shrimp in a medium bowl and toss with ½ tsp. each salt and pepper and then with 1 Tbs. oil and 1 tsp. rosemary. Thread the shrimp onto 4 metal skewers (or wooden skewers that have been soaked for in water 20 minutes). In a large bowl, toss the red pepper and onion with 1 tsp. salt, ½ tsp. pepper, and 2 Tbs. olive oil.

3

Set the shrimp and vegetables on the grill. Grill the skewers, undisturbed, until the shrimp start to brown around the edges and easily release when you lift an edge, about 2 minutes. Flip and cook the other sides until the shrimp become firm to the touch and just cooked through, about 2 more minutes. Transfer to a large plate. Grill the peppers and onions, flipping every couple of minutes, until browned and tender but toothy, about 8 minutes total. Transfer to a large cutting board.

4

Once the onions and peppers are cool enough to handle, coarsely dice them and add to a medium bowl. Add the white beans, 1 Tbs. rosemary, 5 Tbs. olive oil, the lemon zest, and the lemon juice. Toss and season generously with salt and pepper to taste.

5

Spoon the bean salad into the center of dinner plates. Top with the shrimp skewers.

Ingredients

 1 lb extra-jumbo shrimp (preferably 16 to 20 count), peeled and deveined
 kosher salt and freshly ground black pepper
 6 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp plus 1 tsp chopped fresh rosemary
 2 red bell peppers (about 1 lb), cored and quartered
 1 large red onion (about 3/4 lb), peeled and cut into 1/2 inch dice
 15 oz can cannellini beans, rinsed and drained well
 1 lemon, zested (about 1 tbsp), and juiced (about 1/4 cup)

Directions

1

Heat a gas grill to medium high or prepare a medium charcoal fire.

2

Set the shrimp in a medium bowl and toss with ½ tsp. each salt and pepper and then with 1 Tbs. oil and 1 tsp. rosemary. Thread the shrimp onto 4 metal skewers (or wooden skewers that have been soaked for in water 20 minutes). In a large bowl, toss the red pepper and onion with 1 tsp. salt, ½ tsp. pepper, and 2 Tbs. olive oil.

3

Set the shrimp and vegetables on the grill. Grill the skewers, undisturbed, until the shrimp start to brown around the edges and easily release when you lift an edge, about 2 minutes. Flip and cook the other sides until the shrimp become firm to the touch and just cooked through, about 2 more minutes. Transfer to a large plate. Grill the peppers and onions, flipping every couple of minutes, until browned and tender but toothy, about 8 minutes total. Transfer to a large cutting board.

4

Once the onions and peppers are cool enough to handle, coarsely dice them and add to a medium bowl. Add the white beans, 1 Tbs. rosemary, 5 Tbs. olive oil, the lemon zest, and the lemon juice. Toss and season generously with salt and pepper to taste.

5

Spoon the bean salad into the center of dinner plates. Top with the shrimp skewers.

Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans

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