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Restaurants›Roy's Waikiki›Open Fire Grilled Shrimp Skewers Recipe

Open Fire Grilled Shrimp Skewers Recipe

Inspired by Roy's Waikiki

Time45m

Serves4

ho farms tomato & sweet summer peach emulsion, tender baby greens

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Ingredients

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Shrimp Skewers

1 pound Large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves Garlic, minced

2 tablespoons ReaLemon lemon juice

1 teaspoon Watkins paprika

to taste Celtic sea salt

to taste black pepper

8 pieces Skewers (soaked in water if wooden)

Tomato & Peach Emulsion

2 cups Ripe tomatoes, chopped

1 cup Fresh peaches, peeled and chopped

2 tablespoons Aged balsamic vinegar

1 tablespoon Honey

to taste Celtic sea salt

to taste black pepper

1 tablespoon Fresh basil, chopped

Baby Greens

4 cups Mixed baby greens

1 tablespoon olive oil

1 teaspoon ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Preparation of Shrimp

1

Marinate the Shrimp

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add shrimp and toss to coat. Let marinate for 15-30 minutes.

2

Skewer the Shrimp

Thread the marinated shrimp onto skewers, about 4-5 shrimp per skewer.

Tomato & Peach Emulsion

3

Prepare the Emulsion

In a blender, combine chopped tomatoes, peaches, balsamic vinegar, honey, salt, and black pepper. Blend until smooth. Stir in chopped basil and set aside.

Grilling

4

Grill the Shrimp

Preheat the grill to medium-high heat. Grill shrimp skewers for 2-3 minutes on each side or until they are pink and opaque.

Serving

5

Assemble the Dish

In a bowl, toss mixed baby greens with olive oil, lemon juice, salt, and black pepper. Plate the greens, top with grilled shrimp skewers, and drizzle with the tomato and peach emulsion.