Shrimp, Cantaloupe Kabobs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Be sure to soak your skewers for one hour before skewering. You will have 2-3 shrimp per kabob. This can be served on a bed of couscous or orzo pasta for a (Poli' oreo' fagito') excellent meal or served without as an appetizer. This can be broiled as well. Ingredients:
1 lb peeled deveined extra large shrimp |
2 tablespoons yogurt |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 teaspoon brown sugar |
1/4 teaspoon pepper |
1/2 teaspoon minced garlic |
1 teaspoon fresh oregano |
1 teaspoon parsley |
6 one inch cubes fresh cantaloupes |
6 white pearl onions |
6 cherry tomatoes |
6 one inch pieces red peppers |
Directions:
1. Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
2. Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
3. Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
4. Discard marinade.
5. Grill 4 to 5 inches from heat 2 to 3 minutes on each side.
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