Grilled Shrimp Kabobs

3/4 pound medium shrimp, peeled and deveined;

1 red onion, sliced into rounds; 1/4 cup extra-virgin olive oil , plus more for brushing; 1/2 teaspoon dried rosemary

thyme butter

Method:

Skewer the shrimps and onions on pre-soaked bamboo sticks.

Sprinkle with olive oil.

Grill over medium colas and brush with the mixed olive oil, rosemary and thyme butter.

Serve with extra thyme butter,

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