You can marinate these for a couple hours to make the flavor more intense. I’ve done the same thing with chicken, and you could really make skewers of anything. Usually, I run out of rosemary that’s strong enough to use as a skewer, so I supplement with regular skewers and add rosemary pieces in between the pieces. You could really use any marinate you want, I generally take a look in the fridge and see what bottles I have lying around and combine this and that.
Shrimp and Halibut Rosemary Skewers
1/2 pound halibut, cut into 1-1.5″ pieces
1/2 pound peeled and deveined shrimp
2 bunches rosemary, as many thicker stems as you can find
1 cup cherry or grape tomatoes
1/2 onion, chopped into 1″ pieces
1 tablespoon mirin
1 tablespoon soy sauce
2 tablespoons soy marinade or hoisin (or any other marinade you like)
1 tablespoon lemon juice
1 teaspoon Worchestershire sauce
2 tablespoons olive oil
Pull off the rosemary leaves from the bottom half of the stems (the thicker part) to create skewers. Alternate the shrimp, fish, tomatoes, and onion pieces on the skewers, supplementing with regular skewers if necessary. Make sure to be careful when skewering the raw seafood, as everything is a little more delicate than bamboo skewers. Combine the rest of the ingredients and pour over skewers in a dish, allowing them to marinate for up to 4 hours.