Rosemary on the Grill…

Ever wonder what to do with the abundance of rosemary bushes growing in your front and/or backyard?  Well, wonder no more!  Rosemary

Rosemary (Rosmarinus officinalis) is a fragrant evergreen herb native to the Mediterranean. It is used as a culinary condiment, to make bodily perfumes, and for its health benefits.

The herb not only tastes good in culinary dishes such as Rosemary chicken and lamb, it is also a naturally rich source of iron, calcium, and dietary fiber.

In addition, rosemary is loaded with antioxidants and anti-inflammatory compounds which are thought to help boost the immune system and improve blood circulation.

Hailed since ancient times for its medicinal properties, the herb was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.

Rosemary is a member of the mint family Lamiaceae along with many other herbs, such as oregano, thyme, basil, and lavender. The name rosemary derives from the Latin ros meaning “dew” and marinus meaning “sea” – “sea dew.”

Rosemary is typically prepared as a dried whole herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves. [SOURCE:]

What I made for you today are grilled salmon and shrimp rosemary skewers.  These make for a wonderful, rustic presentation serving them as appetizers or as the main course!  Bon Appétit…


  • 1 to 2 lbs medium to large raw shrimp, clean and peeled
  • 1 to 2 lbs salmon steaks, cut in squares/rectangles
  • 12 rosemary sticks, striped (except for 3 inches on the top)
  • Lemon Pepper Seasoning
  • Lemons, cut in circles for garnish, plus extra for seasoning
  • Lime, cut in circles for garnish, plus extra for seasoning
  • Olive oil, for seasoning, plus extra
  • fresh rosemary, for seasoning, plus extra for garnish
  • Salt and fresh ground pepper, to taste

Recipe Preparation:

  1. In two separate bowls, season the salmon and shrimps with lemon pepper seasoning, salt, pepper, olive oil, pinch of fresh rosemary, lemon, and lime.  Set aside for a few minutes.
  2. Add olive oil to the grill and preheat.
  3. Add-in the shrimps on the skewer.  I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones.  You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.
  4. Grill the shrimps until they are a nice pink to the color, , approximately 5 minutes on each side, and slightly charred on the edges.
  5. Next, grill the salmon until the skin no longer sticks to the bottom of the grill, approximately 4 minutes on each side–giving you nice grill marks on both top and bottom.

Serve immediately as is or with your favorite side dishes, i.e. brown or white rice, potatoes, or crisp, green salad!


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