Rye Free Mediterranean Shrimp Skewers with Tomatoes and Olives

Total time48 min

Prep time20 min

Cook time8 min

Rye Free Mediterranean Shrimp Skewers with Tomatoes and Olives

These skewers are the kind of dish that makes a backyard grill feel like a seaside taverna — smoky, bright, and loaded with bold Mediterranean flavor. Large shrimp get a quick bath in olive oil, garlic, oregano, cumin, and lemon juice before hitting the grill alongside juicy cherry tomatoes and briny Kalamata olives, and the result is genuinely stunning. Every single ingredient here is naturally free of rye, so there's no label-scanning or substitution stress — just clean, whole foods doing exactly what they're supposed to do. The marinade is short on time but long on impact; even 15 minutes is enough for the shrimp to soak up all that garlicky, citrusy goodness. Threading the skewers with alternating tomatoes and olives isn't just pretty — the tomatoes burst slightly on the grill and the olives get a little caramelized, adding layers of flavor you didn't know you needed. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together with a freshness that makes the whole platter pop. Whether you're cooking for a crowd or just treating yourself to something special on a weeknight, this one delivers.

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Ingredients

4 servings

For the marinade and skewers

1 lb large shrimp (16–20 count), peeled and deveined, tails on
3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
¼ tsp crushed red pepper flakes
½ tsp fine sea salt
¼ tsp black pepper
1 tbsp fresh lemon juice
1 cup cherry tomatoes
½ cup pitted kalamata olives

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
If using wooden skewers, soak them in water for at least 20 minutes so they don't char on the grill.
2
In a mixing bowl, whisk together 2 tbsp of the olive oil, the garlic, oregano, cumin, red pepper flakes, salt, black pepper, and lemon juice. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15–20 minutes — no longer, as the lemon juice will begin to firm the shrimp.

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