Barbecued Shrimp On A Skewer
|Onion soup mix/Onion mushroom soup mix||1 Cup (16 tbs)|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Vegetable oil/Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine/Vermouth||3⁄4 Cup (12 tbs)|
|Basil leaves||3⁄4 Cup (12 tbs), chopped|
|Lemon juice||1 Tablespoon|
|Large shrimp||2 Pound, uncooked|
|Cooked ham||4 , cut into thin strips|
|Parsley||1 Tablespoon, finely chopped|
1)In large bowl, combine onion soup mix, tomatoes, reserved liquid, oil, wine, basil, lemon juice and peppercorns and whisk with a fork.
2) To this marinade, shrimp and toss well
3) Cover the bowl with cling film and place in the refrigerator for at least 2 hours, tossing the shrimp occassionlly until well marinated.
4) Drain the shrimp and reserve the marinade.
5)On skewers, alternately thread shrimp with ham strips, weaving ham around shrimp.
6)Grill shrimp on a barbecue or broil them in the oven, turning and basting frequently with reserved marinade, until tender and lightly charred
7)Add the remaining marinade into a saucepan and bring to a boil, then simmer for 2 minutes and stir in parsley.
8)Serve shrimp kabobs with the dipping sauce or, if desired, arrange skewers over hot cooked rice and top with sauce.