Saffron-Garlic Shrimp Skewers with Cherry Tomatoes

BY Olivia Hayo
July 2, 2019

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Photography by Olivia Hayo for Edible San Diego

These shrimp and tomato skewers with saffron are bold, bursting with flavor, and so easy to make

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A regional delicacy, find live spot prawns in season February to September at Tuna Harbor Dockside Market or Catalina Offshore Products. Make them even sweeter by basting them with saffron, garlic, and butter.

Ingredients

Serves 2-4

⅓ cup salted butter
Pinch (about 20 threads) saffron
2 cloves garlic, minced
1 pint cherry tomatoes
8 shell-on spot prawns
2 tablespoons extra-virgin olive oil
1 lemon, fresh or preserved, cut into wedges for serving

Instructions

Heat grill to high heat.
In a heat-proof bowl in the microwave or in a small saucepan on the stove, heat the butter until melted but not boiling. Add saffron threads and garlic to the butter, then let it steep for 10 minutes to fully extract the flavors.
Prepare skewers starting with 2 or 3 cherry tomatoes, followed by one prawn (insert tip at the head and push through the tail) and a few more cherry tomatoes.
Brush lightly with olive oil and place on the grill. Grill for 3 minutes, until lightly charred. Flip and baste with saffron-garlic butter. Grill for an additional 3 minutes, until just done, and baste with additional butter.
Remove and transfer to a serving platter, drizzle with additional saffron-garlic butter, and garnish with lemon wedges.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.