It’s Olive about the Grill

(Yup, you read that right – Olives on the grill… )

With this heat wave hitting us and everyone trying to stay cool I’ve been taking the cooking outside lately.  Here is a family favorite – get ready for grilling!

Shrimp, Olives & Tomato Skewers

Our entire family loves fish but the kids, love Love LOVE shrimp..and olives…and tomatoes.  I buy frozen easy peel raw shrimp and use the shells to make fish/shrimp stock to freeze for later.  If its in season, try picking up your tomatoes at your local farmers market – they are so much sweeter  – don’t forget your garlic too! There are endless possibilities of veggies to add to your skewers (mushrooms, peppers, onions, zucchini, asparagus, etc, try picking up some fresh basil and add a handful, chopped up in with tomato & EVOO mixture!)


Ingredients
(adjust quantities to suit)

  • garlic stuffed jumbo olives *
  • grape or cherry tomatoes
  •  raw med shrimp
  • minced garlic
  • lemon or lime juice
  • Extra Virgin Olive Oil (or Oil of choice try SafflowerEquipment: A grill (duh!), a flipper or tongs,  skewers (we have reusable metal ones, but you can use disposable wooden ones  tip:  if using wooden skewers, soak them in water for 10 min before using to stop them burning. 

Method

  1. Preheat grill (if things tend to stick, prior to turning on the grill, wipe grill with a paper towel saturated in a bit of oil. Then turn on grill).
  2. While grill is preheating, pour lemon/lime juice over shrimp, toss with garlic to taste (add chili flakes if you wish!).  Toss tomatoes in a touch of oil.  Place shrimp, tomatoes and olives alternately on skewers.
  3. Place on (400 degree) grill lid up for 1-2 mins, turn, shrimp will be cooked quickly, the olives & tomatoes will take longer, if you don’t want the shrimp to cook that much, omit shrimp from those skewers and put them on there own (zucchini or onion is nice with them or just on there own to cook).  The skin on the tomatoes will split when the tomatoes are cooked, and you will see the salt on the outside of the olives.
  4. Serve by themselves or with a side like rice or quinoa or make it a lighter for one of those really stinky hot days and serve skewers over a  spinach salad drizzled in an aged balsamic vinegar.
  5. enJOY.  Hope you love it like we do!

Love to hear your comments! Want to hear more of something? Let me know!

* we get our olives in a the large jars from Costco – I’m not sure where else carries them

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2 responses to “It’s Olive about the Grill

  1. Pingback: Spicy Shrimp & Watermelon Skewers – My Lovely Little Spot

  2. Pingback: 5 way Chicken & Sides on the Grill | Blogging from Joy's Kitchen

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