- 1/4 Cup mushrooms
- 1/4 Cup onions
- 1/4 Cup peppers
- 1/4 Cup zucchini
- 1/4 Cup cherry tomatoes
- 1/4 Cup fresh pineapple
- 1 Pound large, uncooked frozen shrimp
- 2 Tablespoons olive oil
- 4 cloves of crushed garlic
- 2 Teaspoons kosher salt
- 1 Teaspoon cracked black pepper
- 1 Teaspoon smoked paprika
- 1 Teaspoon dried oregano
- 1/2 lemon, juiced
- 3 rosemary sprigs
- 1 Dash of truffle oil
- 1 Dash of Parmigiano-Reggiano
Quarter vegetables and fruit (such as mushrooms, onions, peppers, zucchini, cherry tomatoes, and fresh pineapple). Heat your grill to medium-high heat. Brush vegetables, fruit, and shrimp with a combination of olive oil, garlic, kosher salt, cracked black pepper, smoked paprika, dried oregano, and lemon juice.
Skewer the vegetables, fruit, and shrimp and leave a little space between the food so it cooks evenly and doesn’t steam. If you want to get fancy, strip the bottom 2/3 of a rosemary sprig and use those as skewers.
Grill about 2-3 minutes per side or until shrimp are pink with grill marks.
We love to serve these over polenta drizzled with truffle oil and freshly grated Parmigiano-Reggiano.