Directions

• In two separate bowls, season the salmon and shrimps with lemon pepper seasoning, salt, pepper, olive oil, pinch of fresh rosemary, lemon, and lime. Set aside for a few minutes.
• Add olive oil to the grill and preheat.
• Add-in the shrimps on the skewer. I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones. You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.Add-in the shrimps on the skewer. I placed about 8 medium-size shrimps on the longer rosemary sticks, and about 6 on the shorter ones. You do not need to prep the rosemary sticks, unless you want to rub a bit of olive oil on each stick to enhance the flavor.
• Grill the shrimps until they are a nice pink to the color, , approximately 5 minutes on each side, and slightly charred on the edges.
• Next, grill the salmon until the skin no longer sticks to the bottom of the grill, approximately 4 minutes on each side–giving you nice grill marks on both top and bottom.
• Serve immediately as is or with your favorite side dishes, i.e. brown or white rice, potatoes, or crisp, green salad!