Summer Fresh Shrimp Kebabs Recipes
QUICK-MARINATED SHRIMP KEBABS
Steps:
- In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
- Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
- Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
- Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.
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- Soak wooden skewers in water 30 minutes; drain. Meanwhile, bring 2 cups water to a boil in a small saucepan over high. Add fresh basil, and cook, stirring constantly, until leaves wilt. Drain and pat leaves dry with a paper towel. Place basil, vinegar, 1/2 cup of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a blender. Process until smooth, 2 to 3 minutes.
- Preheat grill to medium (350°F to 400°F). Thread 6 chicken cubes, 2 red bell pepper pieces, 2 yellow bell pepper pieces, 3 onion pieces, and 2 zucchini pieces alternately onto each of 6 skewers. Repeat procedure with remaining 6 skewers, threading each with 6 shrimp, 2 red bell pepper pieces, 2 yellow bell pepper pieces, 3 onion pieces, and 2 zucchini pieces. Drizzle skewers evenly with remaining 1/4 cup olive oil, and sprinkle evenly with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
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