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Prep Time: 24 Minutes Cook Time: 14 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1/4 cup white wine vinegar |
2 tablespoons olive oil |
2 teaspoons dijon mustard |
1 garlic clove, cut in half |
12 fresh basil leaves |
1/2 pound peeled, deveined large fresh shrimp |
1 small red onion, quartered and separated |
1 medium green bell pepper, cut into 1-inch pieces |
1/2 (8-ounce) package whole fresh mushrooms |
12 cherry tomatoes |
cooking spray |
Directions:
1. Combine first 5 ingredients in container of an electric blender; cover and process until smooth. Transfer to a small bowl.
2. Thread shrimp, onion, pepper, and mushrooms alternately onto 4 (15-inch) skewers; brush with basil sauce. Thread cherry tomatoes onto 2 (15-inch) skewers; brush with basil sauce.
3. Coat a grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place shrimp kabobs on rack; grill, covered, 10 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with basil sauce. Place tomato kabobs on rack; grill, covered, 3 to 4 minutes, basting occasionally with basil sauce. Serve immediately.
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