Garlic Rosemary Mixed Grill

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Garlic Rosemary Marinade: In measuring cup, whisk oil, vinegar, garlic, rosemary, salt and pepper; divide among 3 bowls. Add lamb to first bowl and chicken to second bowl; turn to coat. Cover; refrigerate all 3 bowls for 4 hours. (Make-ahead: Refrigerate for up to 1 day.)

Leaving tails intact, peel and devein shrimp. Add to third bowl of marinade; toss together. Place sausage on greased grill over medium-high heat; close lid and grill, turning once, until browned and no longer pink inside, about 25 minutes. Meanwhile, add lamb and chicken to grill; brush with any remaining marinade. Grill, turning once, until lamb is medium-rare and chicken is no longer pink inside, about 12 minutes. Meanwhile, add shrimp to gril; grill, turning once, until pink, about 5 minutes. Arrange sausage, lamb, chicken and shrimp attractively on warmed serving platter.