Garlic and Rosemary Roasted Shrimp Skewers with Persimmon

Ingredients

• 6 medium-sized shrimp, peeled and deveined and thawed
• 1 persimmon, peeled and cut into 8 pieces
• 1/2 tsp. finely minced fresh rosemary
• 1 tsp. finely minced fresh garlic
• 1 T olive oil

Directions

1. If your shrimp are frozen, thaw them first, then drain them thoroughly or blot them dry with paper towels. Mince the fresh rosemary and garlic.
2. Add the olive oil, shrimp, minced rosemary, and minced garlic to a small ziploc bag or a plastic container with a snug lid. Seal it, then gently shake or press everything around until the shrimp are evenly covered with the oil and seasonings.
3. Slide the shrimp into the refrigerator and let them marinate for 1 hour or as long as a few hours.
4. When it is time to cook, heat the oven to 450F/230C.
5. Take the shrimp out of the marinade, and use paper towel to brush the garlic and rosemary off each piece. Let the shrimp lose their chill while you prep the persimmons.
6. Cut each persimmon into quarters, peel the quarters, then cut each quarter in half so you have eighths.
7. Build each skewer by adding persimmon, then shrimp, then persimmon, then shrimp, repeating that pattern and finishing with persimmon. Eat the extra piece of persimmon, obviously.
8. Arrange the skewers on a metal roasting pan or cookie sheet. Roast them in the hot oven for about 6-8 minutes, just until the shrimp have barely changed from gray to pink. Serve hot.
9. If you are making these for Christmas, skewers with shrimp, a cherry tomato, and a folded green snow pea alternating along the stick would look awfully pretty.