Rosemary Skewered Bacon Wrapped Shrimp with Baby Heirloom Tomatoes
By Chef Tom Fraker


1 bag Shrimp (Frozen Fresh 21-30 count) cleaned and shells removed
1 pound Bacon sliced and cut in half crosswise
1 clamshell Baby Heirloom Tomatoes washed
My Grinders (use Sea Salt) to taste
My Grinders (use Rainbow Peppercorn) to taste


Thaw the shrimp, rinse them well and drain until dry. Wrap each shrimp with one piece of bacon. Skewer the kabobs in the following order:
1 shrimp, 1 tomato, 1 shrimp, 1 tomato

Repeat for the remaining ingredients. Season with salt and pepper and place on a hot grill until the bacon is cooked and the shrimp has an opaque color. This can be served hot or at room temperature. Alternatively, these can be cooked in a 350ºF oven. Simply place the skewers in a single layer on a rack on a baking sheet and cook until bacon and shrimp are cooked as described as above.


To make it easier to thread on the rosemary stock, pre-make holes in the ingredients with a wooden or metal skewer. Also, to keep the rosemary tops from burning, cover them with foil prior to cooking.