Grilled Jumbo Louisiana Shrimp with Tomatoes

Our group of Virtual Potluck bloggers has teamed up with Bertolli Olive Oil and their “Let’s Cook Summer Sweepstakes.” The contest is Facebook-based (Facebook.com/Bertolli) and entrants have the chance to win a grand prize trip to LA for cooking lessons with Fabio Viviani (from Bravo’s Top Chef), or $5,000 for a kitchen makeover! Bertolli's new microsite: WhereFlavorComesFrom.com, where you can learn everything about olive oil and get Chef Fabio’s all new summer grilling recipes, is also just a click away!

Each Virtual Potluck blogger got to cook one of Chef Fabio's recipes, so for Father's Day I put together his grilled jumbo shrimp with tomatoes. The Louisiana Seafood Promotions and Marketing Board kindly donated five pounds of gorgeous Louisiana shrimp to help my cause. There's nothing quite like our rich supply of seafood straight from the Gulf!  The dish proved to be simple, quick, and quite delicious.

Here's the recipe! Enjoy.

GRILLED JUMBO SHRIMP WITH TOMATOES

by Chef Fabio Viviani

4 servings
Prep Time: 20 minutes
Marinate Time: 10 minutes
Cook Time: 5 minutes

1 lb. uncooked jumbo shrimp, peeled and deveined with tails on
12 oz. cherry tomatoes
2 Tbsp. Bertolli® Classico Olive Oil
¼ cup chopped flat leaf parsley
¼ cup chopped fresh basil leaves
3 cloves garlic, finely chopped

Combine all ingredients in medium bowl. Season, if desired, with salt and black pepper. Cover and marinate 10 minutes.

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.



*This is a sponsored post for Bertolli® Olive Oil for the Where Flavor Comes From Summer promotion. I was compensated for promoting their links and recipe. All opinions are my own.