Grilled Salmon And Shrimp Rosemary Skewers...

1. 1

   In two separate bowls, season the salmon and shrimps with lemon pepper seasoning, salt, pepper, olive oil, pinch of fresh rosemary, lemon, and lime. Set aside for a few minutes.

2. 2

   Add olive oil to the grill and preheat.

3. 3

   Add-in the shrimps on the skewer. I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones. You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.Add-in the shrimps on the skewer. I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones. You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.

4. 4

   Grill the shrimps until they are a nice pink to the color, , approximately 5 minutes on each side, and slightly charred on the edges.

5. 5

   Next, grill the salmon until the skin no longer sticks to the bottom of the grill, approximately 4 minutes on each side-giving you nice grill marks on both top and bottom.

6. 6

   Serve immediately as is or with your favorite side dishes, i.e. brown or white rice, potatoes, or crisp, green salad!

* Per serving · 4 servings · Values may vary.

No additional tips available.