Skewered Shrimp & Vegetables
Serve these flavorful and colorful kabobs as an appetizer or as
the main dish—either way, guests will love them! —Sharon Wilson, Afton, Virginia
Ingredients
- 3/4 cup olive oil
- 1/3 cup lemon juice
- 1-1/2 teaspoons coarsely ground pepper
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon grated lemon zest
- 16 uncooked shrimp (26-30 per pound), peeled and deveined
- 1 medium red onion, cut into eight wedges
- 8 large fresh mushrooms, halved
- 8 grape tomatoes
- Hot cooked rice, optional
- 1/4 cup grated Parmesan cheese
Reviews
Very good. Had a scampi type test to them.
Easy to make and even my 2-year-old ate the shrimp. I recommend setting aside some of the marinade to put the veggies in too.
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