Grilled Jumbo Shrimp with Tomatoes


Recipe: Grilled Jumbo Shrimp with Tomatoes

Summary: Serve off the skewer on fresh lettuce and a drizzle of vinaigrette for an elegant, light luncheon.


  • 1 lb. 31/40 Uncooked Jumbo Shrimp, peeled and deveined with tails on
  • 12 oz. grape tomatoes
  • 2 Tbsp. Bertolli Classico Olive Oil
  • 1/4 cup(s) flat-leaf parsley, chopped
  • 2 tsp. Fresh Basil Pesto


  1. Combine all ingredients in a medium bowl. Season, if desired, with salt and black pepper. Cover and marinate 10 minutes.
  2. Alternately thread shrimp and tomatoes on skewers. If using wooden skewers, soak in water at least 30 minutes prior to use. Grill, turning once, 5 minutes or until shrimp turn pink.

Preparation time: 35 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

Recipe adapted from

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