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Recipe Summary

prep:
15 mins
marinate:
30 mins
grill:
6 mins
total:
51 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make vinaigrette dressing, combine olive oil, lemon juice, garlic, rosemary, salt and pepper in 1-cup glass measure.

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  • Place shrimp in plastic food-storage bag. Add 3 tablespoons vinaigrette and the pepper flakes; seal; turn to coat shrimp. Refrigerate 30 minutes, turning once.

  • Combine beans, tomato, onion, remaining dressing and the parsley in large bowl. Refrigerate until ready to serve.

  • Prepare a charcoal grill with medium-high coals, or heat a gas grill to medium-high, or heat oven broiler. Oil grill or broiler-pan rack.

  • Remove shrimp from plastic bag; discard any remaining marinade. Thread shrimp onto 6 metal skewers, dividing equally.

  • Grill or broil skewers 5 inches from heat 3 minutes. Turn skewers over. Grill another 3 minutes or until opaque.

  • To serve, spoon bean salad onto large serving platter or plates. Top with shrimp skewers.

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Reviews

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