Grilled Shrimp Kabobs

Serve the grilled shrimp and vegetables over herbed orzo, rice, or couscous to make a complete summer meal. 

Grilled Shrimp Kabobs
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  1. 1/4 cup lemon juice
  2. 2 garlic cloves, chopped
  3. 2 tablespoons chopped fresh basil
  4. 1 teaspoon Dijon mustard
  5. 1/4 cup olive oil
  6. 1 pound large fresh shrimp, peeled and deveined
  7. 1 cup grape tomatoes
  8. 1 cup (1-inch pieces) red onion
  9. 1 cup (1-inch pieces) zucchini
  10. Garnish: lemon slices
  1. In a small bowl, whisk together lemon juice, garlic, basil, and mustard. In a slow steady stream, whisk in oil. Pour into a large resealable plastic bag. Add shrimp, tomatoes, red onion, and zucchini. Chill for 2 to 4 hours.
  2. Place wooden skewers in enough water to cover; soak for at least 30 minutes.
  3. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  4. Drain shrimp mixture, discarding marinade. Thread onion, tomatoes, zucchini, and shrimp onto skewers.
  5. Arrange skewers on grill, and grill for 3 to 4 minutes on each side or until shrimp are done. Garnish with lemon slices, if desired.
Southern Lady Magazine