Entree
6 - 8 servings
30 minutes
15-20 minutes
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
Melissa's Spice Grinders (use Sea Salt) to taste
Melissa's Spice 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.
