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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is my favorite recipe for grilled shrimp. The mild flavor of the marinade works equally well with cod or haddock. Ingredients:
1 cup vegetable oil |
2 tablespoons olive oil |
2 teaspoons garlic powder |
1 teaspoon dried thyme |
1 teaspoon lemon juice |
1 teaspoon cider vinegar |
1/2 teaspoon pepper |
30 large shrimp, peeled and deveined |
1 large green pepper, cut into 1-inch pieces |
1 medium yellow squash, cut into 3/4-inch pieces |
6 green onions, cut into 2-inch pieces |
1/3 cup butter, melted |
2 teaspoons snipped fresh dill |
hot cooked rice |
Directions:
1. In a blender, combine the first seven ingredients; cover and process for 1-2 minutes.
2. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour oil mixture over kabobs; cover and refrigerate for 2-3 hours.
3. Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 6-8 minutes on each side or until shrimp turn pink and vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice. Yield: 6 servings.
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