Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans

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)

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

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.

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.

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.

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

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Grilled Rosemary Shrimp Skewers with Grilled Vegetables and White Beans