Red Lobster Grilled Shrimp Kabobs
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1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2" wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2" pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper
Combine melted butter and garlic; reserve.
Peel the onion and cut from top to bottom. Place cut side down and
cut each half into six wedges (widest part of the onion should be
1/2"). Break wedges apart so two or three layers of onion stay
together. Steam the onions approximately 3 minutes to soften
slightly.
Remove the core from the tomato. Slice the tomato in half from top
to bottom. Place cut side down and cut each half into three wedges.
Remove the pulp and seeds from each wedge.
Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or
less) into two pieces; cut large slices (over 1 1/2" diameter) into
three pieces lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2 inch
from the thick end), onion wedge, zucchini, tomato, three shrimp,
onion wedge, zucchini, tomato, three shrimp.
Brush skewers with butter mixture. Sprinkle with salt and pepper.
Refrigerate until ready to cook. Lightly brush charcoal grill rack
with oil, place skewer on grill rack and cook over medium coals until
shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn
once or twice while cooking to prevent burning. Or place on broiler
pan. Broil about 4 inches from source of heat for 8 minutes, turning
once while cooking.
'The will of God will never take you where the Grace of God will not keep you
~Sugar
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