Grilled Shrimp and Vegetable Kabobs
Copyright 2007 by Cooking With The Single GuyIngredients:
6 oz. large raw shrimp (about 10 to 12 pieces)
1 zucchini
1 yellow squash
6 button mushrooms
1 red bellpepper
extra virgin olive oil
1 T sea salt
2 T herbs de Provence
Soak about 6 bamboo sticks in water beforehand.
Prepare your shrimp and vegetables by deveining the shrimp and cutting your vegetables into chunks or large slices that you can pierce with your bamboo sticks. Place all your ingredients into a large bowl and then drizzle with olive oil to coat well. Season with salt and herbs de Provence. Mix all the ingredients together to make sure they’re all coated with the oil and seasoning.
Arrange the ingredients onto your bamboo sticks. Then place on a grill with medium heat. Cook for about 2 to 3 minutes on each side, depending on your heat. You’ll see the shrimp turn into an opaque white color.
Makes 6 servings. Serve with mango salsa or grilled corn on the cobbs.
TIP: With your shrimp, you can leave the shell on or not, depending on your preference. Leaving the shell on will make sure that the shrimp keeps more of its moisture and not burn on the grill. But it does mean it’s a lot more work for your guests when eating. I personally like to take off the shell and just watch the shrimp carefully on the grill to make sure it doesn’t burn. I do leave the tail part so that it looks more like a shrimp.
The herbs of Provence: Herbs de Provence is one of my favorite herbs to use. It’s a mixture of different herbs (with lavender being one of the prominent flavors). It has a light taste that I think goes will with fish and other seafood and grilled vegetables. But you can also use it to make a Herbs de Provence roasted chicken or grilled lamb. It’s basically just great with anything grilled! Experiment!
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