Grilled Shrimp & Tomato Skewers

I love shrimp skewers from the grill in summertime. And nothing is better than adding some freshly picked garden tomatoes to those skewers. This recipe is super easy but totally delicious. You just marinate the shrimp and tomatoes for a few minutes, then skewer the ingredients and grill em’.

Ted Scheffler

July 30, 2021

Ingredients:

1 lb. large or jumbo shrimp, peeled and deveined
12 oz. cherry or grape tomatoes
2 Tbsp olive oil
¼ cup chopped Italian parsley
¼ cup chopped fresh basil
3 garlic cloves, peeled and minced
Salt and pepper, to taste

Method:

If you are using wooden skewers, soak them in water for at least 30 minutes before using.
Combine all of the ingredients in a medium size bowl and season, if desired, with salt and pepper. Allow the shrimp and tomatoes to marinate for at least 10 minutes.
Thread the shrimp and tomatoes onto the skewers, alternating.
Grill the skewers over medium-high heat, approximately 5 minutes, turning once or twice, until the shrimp turn pink

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

bbq recipe, cooking at home, recipe, shrimp and tomato, Shrimp recipe

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.