Rosemary Shrimp Skewers with Arugula- White Bean Salad

Delicious cooked in our EK2009 Marblestone Health Grill & Panini Maker rosemary-shrimp-skewers.jpg

Skewers are required for the recipe


680g large shrimps, shelled and cleaned with tails on

For the marinade
3 garlic cloves, crushed
3tbsp extra virgin olive oil
3 tbsp lemon juice
2 tsp fresh rosemary, finely chopped
Salt and pepper, to taste

For the salad
425g cannellini beans, rinsed and drained
142g baby arugula
1 garlic clove, minced
2 tsp lemon juice
1 tsp extra virgin olive oil
Pinch of sugar
Salt and pepper, to taste


Step 1: Combine the olive oil, lemon juice, crushed garlic cloves, and rosemary in a large bowl or sealable container; season to taste with salt and pepper
Step 2: Add the shrimp to the mixture and coat thoroughly in the marinade, then seal the bowl with shrink wrap or the lid of the container and refrigerate for approx.. 15 minutes
Step 3: Preheat the health grill once the shrimps are marinated
Step 4: Thread the shrimps onto the skewers
Step 5: Place the loaded skewers onto the health grill, close the lid and cook for approx. 3 minutes, until the shrimp are pink
Step 6: Whilst the shrimps are cooking, create the salad by mixing the minced garlic, sugar, olive oil, lemon juice, salt, and pepper in a large bowl, add the arugula, cannellini beans, and onion; toss to combine
Step 7: Serve the salad on one side of a large platter and arrange the shrimp skewers alongside to serve