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Buttery Shrimp And Eggplant Kabobs

Ingredients
  Butter 1 Tablespoon, whipped and melted
  Fresh basil 1 Tablespoon, chopped
  Olive oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Lemon juice 1 Teaspoon
  Pepper 1 Dash
  Large shrimp 7 Ounce, shelled and deveined
  Eggplant 1⁄2 Cup (8 tbs), slices halved
Directions

GETTING READY
1) Take a medium sized mixing bowl of stainless steel or glass and mix all the ingredients thoroughly by stirring except the eggplants and shrimps.
2) Add the shrimps and eggplants and stir them in to coat them properly.
3) Place lid and refrigerate the mixture for an hour or the entire night.
4) Pre-heat the gas grill or barbeque by setting it on high for 10 minutes.

MAKING
5) Take two bamboo skewers 12 inches long or 4 of them, 6 inches in length .
6) Thread the shrimps and the eggplant slices through each of them, placing them alternatively.
7) Set the kabobs on the grill or barbeque rack.
8) Turn the skewers as required while basting the shrimps and eggplants with some of the marinade.
9) Allow the shrimps to become pink and remove from rack after 4-6 minutes.

SERVING
10) Serve after adding a garnishing the platter with basil sprigs, lettuce and lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Barbecue
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
70 Minutes
Cook Time: 
10 Minutes
Ready In: 
80 Minutes
Servings: 
4

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