Recipe serves: 4
Grilled Jumbo Shrimp With Tomatoes
- 1 lb. uncooked jumbo shrimp, peeled and deveined with tails on
- 12 ounces cherry tomatoes
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
- 3 cloves garlic
- Combine all ingredients in medium bowl. Season, if desired, with salt and black pepper. Cover and marinate 10 minutes.
- Alternately thread shrimp and tomatoes on skewers*. Grill, turning once, 5 minutes or until shrimp turn pink.