Shrimp and Vegetable Kabobs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These colorful kabobs from our Test Kitchen home economists pair special shrimp and garden-fresh vegetables for a memorable main dish that's often requested. You can use whatever veggies you like. Ingredients:
1/2 cup italian salad dressing |
1 tablespoon minced fresh parsley |
1 teaspoon dried basil |
2 medium yellow squash, cut into 1-inch pieces |
8 cherry tomatoes |
1 medium green pepper, cut into 1-inch chunks |
8 medium fresh mushrooms, optional |
1 pound uncooked medium shrimp, peeled and deveined |
2 cups hot cooked rice |
Directions:
1. In a small bowl, combine the salad dressing, parsley and basil. Alternate the vegetables and shrimp on eight metal or soaked wooden skewers.
2. Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with dressing mixture. Grill 3-4 minutes longer or until shrimp turn pink and vegetables are tender, turning and basting frequently. Serve with rice. Yield: 4 servings.
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