Recipe

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• 1/4 cup italian dressing ( zesty or regular)
• 1/4 cup white wine
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp lemon pepper
• 1 tsp garlic powder
• 1 dash dried cilantro
• salt and pepper
• 1 lb large cooked shrimp (tails on )
• 1 yellow squash
• 1 zucchini
• 1 red bell peppers
• emeril's original essence or creole spices
• 1 large poblano peppers or 1 large jalapeno pepper (optional)

• 1 You can use tomato, onion or other vegetables also.
• 2 Mix the marinade in a ziploc bag, add shrimp, shake to coat.
• 3 Place in refrigerator for 1 hour.
• 4 Soak the skewers in salt water to soften so they will not burn.
• 5 Cut up the vegetables into large enough pieces to place on skewers.
• 6 Remove shrimp from bag.
• 7 Place left over marinade into a bowl for brushing on kabobs as they grill.
• 8 Alternate adding vegetables and shrimp to skewers.
• 9 Place kabobs on cooking sheet.
• 10 Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
• 11 Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
• 12 Brush Shrimp and Vegies with leftover Marinade as they cook.
• 13 Cook until vegies are tender, approximately 3-5 minutes per side.
• 14 Serve immediately!
• 15 Great with salad or rice dishes.