Ferla Spice Grilled Shrimp & Tomato
Serves 4 as an appetizer, 2 as a main.
The sun-kissed flavors of Ferla Spice are perfect for making this fresh-tasting and easy appetizer.
3 bamboo skewers (10-inch)
9 shrimp (large, 8–10 count)
9 cherry tomatoes
1 tablespoon olive oil
2 tablespoons Ferla Spice
Sea salt and black pepper
Juice from half a lemon
Soak the skewers in warm water for about 20 minutes. Peel the shrimp, removing the heads but keeping the tails on.
Put the shrimp and tomatoes into a mixing bowl and drizzle with the oil. Sprinkle with Ferla Spice and add a good pinch each of salt and pepper. Gently toss until the shrimp and tomatoes are evenly coated with herbs.
Load the skewers with shrimp and tomato (three each per skewer, alternating) To keep the shrimp from spinning on the skewers while grilling, push the skewer through both the tail and the body.
Grill over medium heat for 2–3 minutes before turning and cooking the other side for another 2–3 minutes. The shrimp will be opaque and pink.
Remove the skewers and mound the shrimp and tomato on a serving dish. Sprinkle with lemon juice and serve immediately.