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

5 g rosemary sprig (skewer)
60 g tiger shrimp (26/30), peeled & deveined
120 g red wine vinegar
15 g balsamic glaze
1 g sea salt & freshly ground black pepper
100 g potato, small dice
45 g shiitake mushrooms, sliced
150 g bell pepper, peeled & diced
40 g celery stalk, diced
50 g 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.

Shrimp Cucumber Cup Contact Chef David