Garlic and Rosemary Roasted Shrimp Skewers with Persimmon
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
Thaw shrimp if frozen and drain well, or pat dry with paper towels. Chop fresh rosemary and garlic.Put the olive oil, shrimp, chopped rosemary, and chopped garlic in a small ziploc bag or plastic container with a tight lid, then shake or squeeze until the shrimp are well coated with the olive oil and seasonings.Let marinate in the refrigerator for an hour or as long as a few hours.When you are ready to cook skewers, preheat oven to 450F/230C.Remove shrimp from the marinade, wipe each one with paper towel to remove garlic and rosemary and let shrimp come to room temperature while you cut the persimmons.Cut each persimmon into quarters, then peel each quarter and cut into half to make eighths.Thread a persimmon onto skewer, followed by shrimp, then persimmon, then shrimp, continuing the pattern and ending with a persimmon. (Eat the extra piece of persimmon of course.)Put skewers on a metal roasting pan or cookie sheet and roast in hot oven about 6-8 minutes, or until all the shrimp have barely turned from gray to pink. (I was surprised that it took this long, but some parts of the shrimp aren’t touching the hot roasting pan so it takes longer than simply roasting shrimp on the pan.) Serve hot.If you made this for Christmas, I think skewers alternating with shrimp, a cherry tomato, and a folded green snow pea would look great!