Lemony Scampi Kabobs Recipe
Ingredients
| Frozen shrimp | 1 pound | |
| Zucchini | 2 Small | |
| Sweet red pepper | 1 Large, cut into pieces | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 2 Tablespoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon |
Directions
Thaw shrimp, if frozen.
Peel shrimp, leaving tails intact.
Devein shrimp; rinse and pat dry with paper towels.
Set aside.
In a small saucepan cook zucchini in a small amount of boiling, lightly salted water for 2 minutes; drain.
Alternately thread shrimp, zucchini, and sweet pepper onto 8 metal skewers.
In a small saucepan cook garlic in hot margarine or butter until golden brown.
Stir in lemon peel, lemon juice, ground red pepper, and salt.
Set aside.
Place shrimp kabobs on the rack of an uncovered grill directly over medium coals.
Grill for 8 to 10 minutes or until shrimp turn opaque, turning once and brushing occasionally with lemon mixture during the last half of grilling.
If desired, serve the kabobs with lemon wedges.
Peel shrimp, leaving tails intact.
Devein shrimp; rinse and pat dry with paper towels.
Set aside.
In a small saucepan cook zucchini in a small amount of boiling, lightly salted water for 2 minutes; drain.
Alternately thread shrimp, zucchini, and sweet pepper onto 8 metal skewers.
In a small saucepan cook garlic in hot margarine or butter until golden brown.
Stir in lemon peel, lemon juice, ground red pepper, and salt.
Set aside.
Place shrimp kabobs on the rack of an uncovered grill directly over medium coals.
Grill for 8 to 10 minutes or until shrimp turn opaque, turning once and brushing occasionally with lemon mixture during the last half of grilling.
If desired, serve the kabobs with lemon wedges.
Chef
