Marinated Shrimp and Roasted Tomatoes

⅔ 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

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

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.