Rosemary Garlic Mixed Grill

Rosemary Garlic Marinade: In measuring cup, whisk oil, vinegar, rosemary, garlic, salt and pepper; divide into 3 parts.

Place lamb and chicken in shallow bowls; pour 1 part of the marinade over each, turning to coat. Cover and refrigerate, along with remaining part of marinade, for at least 4 hours or up to 24 hours. 

Leaving tails intact, peel and devein shrimp; toss with remaining marinade. Place chicken on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced with a fork, about 40 minutes. Add sausages to grill. Grill, turning once, until browned and no longer pink inside, about 25 minutes. Add lamb to grill; brush with any remaining marinade. Grill, turning once, until lamb is medium-rare, about 12 minutes. Meanwhile, add shrimp to grill. Grill, turning once, until pink, about 4 minutes. Arrange chicken, sausages, lamb and shrimp on warmed serving platter.