Italian Herbed Shrimp Kabobs
½ c. packed fresh basil leaves
½ c. fresh cilantro leaves
¼ c. fresh parsley leaves
2 T. fresh squeezed lemon juice
2 T. Water
1 garlic clove
4 tsp. extra virgin olive oil
24 peeled and deveined jumbo shrimp
1 medium zucchini, cut into ½ inch thick slices
Cooking spray
½ tsp salt
¼ tsp pepper
Prepare grill to medium high heat.
Place first 6 ingredients in a blender or small food processor; add 2 tsp. olive oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl, toss well to coat. Let stand at room temperature for 15 minutes.
Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining olive oil. Place kebabs on grill rack coated with cooking spray; grill 3-4 minutes on each side or until done. Sprinkle evenly with salt and pepper. Yield – 4 servings. Serve with rice and vegetable or salad.
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