Shrimp Kabobs
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We're ready to do some grilling, how about you? These tasty shrimp kabobs with tomatoes are here just in time for summer! |
| 15 | (10-inch) metal or bamboo skewers |
| 2 | lemons plus additional lemon wedges for garnish |
| 2 | tbsp olive oil |
| 1 | large clove garlic, crushed with press |
| 4 | tbsp chopped fresh dill plus additional sprigs for garnish |
| 2½ | lbs peeled and de-veined large shrimp |
| 1 | pint grape tomatoes |
| Salt and pepper |
DIRECTIONS:
| 1. | If using bamboo skewers, soak skewers in hot water at least 30 minutes |
| 2. |
Prepare outdoor grill for direct grilling on medium |
| 3. |
From lemons, grate 4 teaspoons of peel and then squeeze 2 tablespoons of juice |
| 4. | In large bowl, with wire whisk or fork, whisk lemon peel and juice, olive oil, garlic, 3 tbsp. |
| of chopped dill, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper until |
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blended |
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| 5. |
Add shrimp; toss to coat |
| 6. | Thread shrimp and tomatoes alternately on skewers |
| 7. |
Place on hot grill grate and cook 4 to 5 minutes or until shrimp are opaque throughout |
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and tomatoes are slightly charred |
| 8. |
Turn skewers occasionally |
| 9. | To serve, transfer skewers to platter; sprinkle with remaining 1 tablespoon dill |
| 10. |
Garnish platter with lemon wedges and dill sprigs |