rosemary "grilled" shrimp skewers

I'm fortunate to live in an area of the country where grilling year-round is pretty much a reality. Unfortunately, our grill is mostly under my husband's purview. I could probably jockey for an assistant grill master role, but I run an entire kitchen solo, so I'm fine to let it be what it is. 

Tonight's dinner was totally grill worthy... but the grill master arrived home today after a long week away, and I decided that we'd keep the meal indoors. A grill pan is great for small grilling jobs, but it's just never worked well for larger meals and especially not for skewers.

I'm in love with my "kabob rack" for skewers. I simply thread/arrange the kebobs, place the entire rack on a lined baking sheet and broil. The rack keeps the food "up" off the pan which helps achieve a roasted/grilled flavor. Clean up is a snap, and it's is an excellent substitute for those nights when grilling is not an option.

I was reminded of how well shrimp and rosemary play together in this post by my friend Deanna over at Teaspoon of Spice. The skewers shown here are a simple combination of shrimp, whole button mushrooms & cherry tomatoes, marinated in olive oil, chopped fresh rosemary, balsamic vinegar, Kosher salt & freshly ground black pepper. I broiled the veggie skewers for about 10 minutes on the lower rack of my oven and the shrimp for 2 to 3 minutes on each side on the top rack.

There were no leftovers. That pretty much says it all.

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What about you? Are you lucky enough to grill year-round? If not, have you discovered a kabob rack and used it for indoor "grilling"?