Fresh and healthy and special enough for
company.
Shrimp
and Vegetable Kabobs
- 16 cherry tomatoes, whole
4 zucchini, sliced 1/2-inch
2 onions, peeled and sliced
2 red bell peppers, seeded and cubed
4 pounds shrimp, unpeeled
- Preheat grill.
- Alternate pieces of tomato,
zucchini, onions and red bell peppers on barbecue skewers.
- Place on barbecue grill
and cook until nearly done, about 10 minutes.
- Add shrimp to the skewers
and cook until the shrimp begins to curl and turn a bright pink.
Makes 8 servings.
Cooking Tips:
- Use any fresh vegetables
you can cut in large enough peices to thread well on the skewers.
- For more flavor, brush
kabobs with your favorite style vinaigrette or teriyaki sauce.
- Kabobs can also be baked
or broiled in the oven.
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