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Lemony Scampi Kabobs

chef.tim.lee's picture
Ingredients
  Large shrimp in shells 1 Pound (fresh / frozen)
  Zucchini 2 Small, cut into 4 inch slices to make 2 cups
  Sweet red pepper 1 Large, cut into 1 inch pieces to make 1 1/2 cups
  Garlic 1 Clove (5 gm), minced
  Margarine/Butter 2 Tablespoon
  Finely shredded lemon peel 1 Teaspoon
  Lemon juice 2 Tablespoon
  Ground red pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

Thaw shrimp, if frozen.
Peel shrimp, leaving tails intact.
Devein shrimp; rinse and pat dry with paper towels.
Set aside.
In a small saucepan cook zucchini in a small amount of boiling, lightly salted water for 2 minutes; drain.
Alternately thread shrimp, zucchini, and sweet pepper onto 8 metal skewers.
In a small saucepan cook garlic in hot margarine or butter until golden brown.
Stir in lemon peel, lemon juice, ground red pepper, and salt.
Set aside.
Place shrimp kabobs on the rack of an uncovered grill directly over medium coals.
Grill for 8 to 10 minutes or until shrimp turn opaque, turning once and brushing occasionally with lemon mixture during the last half of grilling.
If desired, serve the kabobs with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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