Broiled Trout with Blood Orange Olive Oil and Shrimp Skewers

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Eva Kosmas Flores


  • 10 Shrimp 5 on 2 different skewers
  • 2 Whole Trout cleaned and cut open down the middle
  • 2 Tablespoons Devo Blood Orange Olive Oil
  • 4 Sprigs Fresh Rosemary
  • 4 Garlic Cloves minced
  • 2 Shallots minced
  • 1 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper


  1. Preheat the oven to broil. Drizzle the olive oil over the trout and shrimp skewers, making sure to rub the olive oil on the inside of the trout.
  2. Do the same with the garlic, shallots, salt, and black pepper. Then stuff two of the rosemary sprigs into the cavity of each trout, wrap the trout and shrimp together in a tin foil pouch, and broil for 10 minutes, or until the shrimp is pink and the trout is flaky. Serve immediately.