• Extra-virgin olive oil
• 1 large onion, finely chopped
• 2 cups long-grain white rice
• 6 sprigs fresh thyme
• 1 bay leaf
• 4 cups lower-sodium chicken broth
• Salt
• Freshly ground black pepper
• 24 jumbo shrimp, preferably with heads
• 8 medium tomatoes, cut crosswise in half

Heat 1½ tablespoons oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in rice, 2 sprigs thyme and bay leaf. Add broth; bring to boil. Reduce heat to low, cover and simmer until tender, about 20 minutes. Fluff rice with fork and season with salt and pepper.

Meanwhile, prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Peel shrimp, leaving heads on. Remove leaves from remaining thyme sprigs and finely chop. Drizzle shrimp with oil and sprinkle with thyme, salt and pepper. Drizzle tomatoes with oil, and season with salt and pepper.

Grill shrimp and tomatoes until cooked through, 2 to 3 minutes per side for shrimp, and 3 minutes per side for tomatoes. Serve with rice.