Shrimp Scampi Kabobs
Lemon and garlic are the main seasonings in Shrimp Scampi. This is an easy way to make scampi on your grill. Serve with hot cooked rice.
SERVES 6
INGREDIENTS
- 3 lemons
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1½ pounds large raw shrimp, cleaned
- 18 large mushrooms
- 2 yellow squash, cut into 1-inch pieces
Prepare and preheat grill. Using lemon zester, remove peel from 1 of the lemons. Place in medium bowl. Squeeze juice from the peeled lemon and add to peel in bowl.
Cut remaining lemons into 6 wedges each and set aside.
Add oil, garlic, thyme, salt, and pepper to lemon mixture in bowl and mix well. Add shrimp and let stand for 10 minutes.
Drain shrimp, reserving marinade. Place shrimp, mushrooms, squash pieces, and lemon wedges alternately on twelve 8″-long metal skewers.
Brush skewers with marinade, then grill 4 to 6 inches from medium-hot coals for 8 to 14 minutes, turning once, until shrimp are curled and pink and vegetables are tender. Brush skewers often with marinade. Discard any remaining marinade.
Cleaning Shrimp
If the shrimp you buy still have the shell and tail on them, you must clean them before use. Cut a shallow slit along the back; remove the shell, tail, and legs; then rinse out the dark vein running along the shrimp, using your fingers to remove it if necessary.
