Rosemary shrimp skewers with macedonia vegetables — Juicy rosemary‑skewered shrimp with a warm vegetable macedonia and a touch of balsamic.

Ingredients (per serving)

Adjust for servings

1 rosemary stick (skewer)
4 tiger shrimp (26/30), peeled & deveined
0.5 cup red wine vinegar
1 tbsp balsamic glaze
Sea salt & freshly ground black pepper, to taste
1 potato, small dice
3 shiitake mushrooms, sliced
1 bell pepper, peeled & diced
1 celery stalk, diced
0.5 onion, diced

Preparation

Vegetable macedonia: Sweat onion in olive oil. Add potato; cook until edges turn translucent. Add bell pepper, shiitake, and celery in stages. When moisture evaporates and veg begin to caramelize, deglaze with red wine vinegar. Cool.

Shrimp skewers: Thread shrimp onto the rosemary stick; season with salt and pepper. Bake on a parchment‑lined tray at 400°F for 6–8 minutes, just until opaque.

Finish: Spoon macedonia on plate, top with the shrimp skewer, and drizzle lightly with balsamic glaze.

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