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Grilled Prawns on Rosemary Skewers with Spinach Salad

average rating is 3 out of 5, based on 150 votes

Indulge in the succulent flavors of Grilled Prawns on Rosemary Skewers with Spinach Salad. These perfectly grilled prawns, marinated in a tantalizing balsamic glaze, are paired with a vibrant spinach salad bursting with colorful peppers and juicy tomatoes. With the aroma of fresh rosemary wafting through the air, this dish is a feast for the senses that will leave you craving more. Get ready to impress your taste buds with this mouthwatering recipe!

Serving suggestions/tips:

Serve the Grilled Prawns on Rosemary Skewers with Spinach Salad as a delightful appetizer or a light, refreshing main course.

For an extra burst of flavor, squeeze some fresh lemon juice over the prawns before grilling.

If you don't have access to a grill, you can also cook the prawns on a stovetop grill pan or broil them in the oven.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Shrimp Lunch Dinner Easy Main meal Moderate Seafood gluten-free dairy-free low-carb high-protein pescatarian Mediterranean healthy seafood shellfish grilled salad appetizer main course summer quick and easy flavorful colorful fresh ingredients vitamin-rich antioxidants balanced low-calorie light nut-free diabetic-friendly paleo-friendly whole foods clean eating heart-healthy elegant

Ingredients

1 cup plus 1 tbsp pure balsamic vinegar, divided
1 cup rice vinegar
1 clove garlic, minced
¼ cup basil, chopped
½ tsp red pepper flakes
4 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
16 oz prawns or shrimp, peeled and deveined
8 10-inch sprigs fresh rosemary
4 cups baby spinach
1 orange pepper, chopped
1 yellow pepper, chopped
1 cup cherry or grape tomatoes, halved
1 shallot, minced

Directions

In a small saucepan, combine 1 cup of balsamic vinegar, rice vinegar, minced garlic, basil, red pepper flakes, and a pinch of salt. Bring the mixture to a simmer over medium heat and let it reduce for about 15-20 minutes, or until it thickens and becomes syrupy. Stir occasionally to prevent burning. Once reduced, remove from heat and set aside.
Preheat the grill to medium-high heat.
In a medium-sized bowl, combine the prawns or shrimp with the remaining tablespoon of balsamic vinegar, olive oil, salt, and black pepper. Toss until the prawns are well coated.
Take the sprigs of rosemary and remove most of the leaves, leaving only a small cluster at the top. This will serve as the skewer for the prawns.
Skewer the prawns onto the rosemary sprigs, placing 4-5 prawns on each sprig.
Grill the prawns on the preheated grill for about 2-3 minutes per side or until they turn pink and are cooked through. Be careful not to overcook them as they can become rubbery.
While the prawns are grilling, prepare the spinach salad. In a large bowl, combine the baby spinach, chopped orange pepper, yellow pepper, cherry or grape tomatoes, and minced shallot. Toss gently to combine.
Once the prawns are cooked, remove them from the grill and carefully slide them off the rosemary skewers.
Serve the grilled prawns on top of the spinach salad. Drizzle the balsamic reduction over the prawns and salad.
Garnish with additional chopped basil if desired.