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Marinated Shrimp and Roasted Tomatoes


2/3 pound large shrimp, deveined and rinsed well (do not remove the shells)
2 garlic cloves, crushed
1 scallion, chopped
¼ cup chopped parsley
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
1 tablespoon extra virgin olive oil
½ teaspoon kosher or sea or kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon lemon zest
16 cherry tomatoes


Toss the shrimp with all of the ingredients together in a large mixing bowl. Cover the bowl with plastic wrap; let marinate in the refrigerator for about 1 hour. After the time as elapsed, thread the chicken and tomatoes, alternately, on the provided skewers.
Hang the skewers onto the roasting rack as instructed (page TK).
Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F. Set the timer to 16 to 18 minutes, or until shrimp are opaque and thoroughly cooked.

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Makes 4 servings

Nutritional Information
Per Serving

Calories 90 (42% from fat) • carb. 4g • pro. 9g • fat 5g • sat. fat 1g • chol. 65mg • sod. 340mg • calc. 41mg • fiber 1g

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