Grilled Jumbo Shrimp With Tomatoes Recipe serves: 4
Prep Time 20 Minutes
Marinate for 10 Minutes
Cook Time 5 Minutes

Grilled Jumbo Shrimp With Tomatoes

by Chef Fabio Viviani


  • 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


  1. Combine all ingredients in medium bowl. Season, if desired, with salt and black pepper. Cover and marinate 10 minutes.
  2. Alternately thread shrimp and tomatoes on skewers*. Grill, turning once, 5 minutes or until shrimp turn pink.
  • *If using wooden skewers, soak in water at least 30 minutes prior to use.
  • Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.

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