Grilled Shrimp and Vegetable Kabobs
Description
These delicious shrimp and veggie kabobs make a great meal to serve guests, but don't wait for company to come to enjoy them. They're easy and quick to prepare on the grill or cooktop, so they're a wonderful dinner for busy weeknights.
Ingredients
2 lb. large shrimp, peeled and deveined
Herb Marinade:
2 t. fresh thyme
1-2 t. fresh oregano (or 1/2 t. dried)
1 t. freshly ground black pepper
1 t. cumin
1 T. garlic, minced (3 medium cloves)
1 t. red pepper flakes
1/2 t. Italian seasoning
3-4 T. olive oil
3-4 T. lemon juice
salt, to taste
Vegetables:
2 bell peppers, cut into large chunks
1 red onion, cut into large slices
1 zucchini, cut into large slices
1 squash, cut into large slices
Directions
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Soak 6 wooden skewers for at least 20 minutes, totally submerged in water before using them to prevent burns.
Heat a gas grill to medium-high heat. If using a grill pan, lightly spray or oil it to prevent the shrimp from sticking to the pan.
Herb Marinade:
In a medium bowl, combine thyme, oregano, black pepper, cumin, garlic, red pepper flakes, Italian seasoning, olive oil, and lemon juice; set aside.
Add shrimp to a large bowl; season with salt; marinate shrimp in the spice mixture marinade. *
Use some of the marinade to rub on the vegetables; salt to taste.
Thread the shrimp onto the skewers, alternating between the shrimp and vegetables, making sure that the front of the skewer is covered with vegetables or shrimp.
Place the skewers in a grill pan or on the gas grill. Grill 2-3 minutes per side until vegetables are fully cooked.
Serve warm with salad, pasta, rice, or creamy orzo.
6 servings.
*Tip: Don't soak overnight or too long or the shrimp will get mushy.