On Thu, 21 May 2009 13:46:00 -0700 (PDT), Kris >
wrote:

>Shrimp Kebabs with Lemon and Garlic
>
>These are very quick to put together and taste great. I usually just
>whisk up the marinade and toss the shrimp in, then skewer last-minute.
>
>You can marinate the shrimp for an hour at room temperature or two
>hours in the fridge, turning skewers occasionally.
>
>Yield: Makes 6 servings
>
>
>48 uncooked large shrimp, unpeeled, deveined (thawed if frozen)
>1/3 cup fresh lemon juice
>2 tablespoons finely grated lemon peel
>2 garlic cloves, minced
>2/3 cup olive oil
>
>Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking
>sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl;
>slowly whisk in oil. Season marinade with salt and pepper. Pour
>marinade over skewers, dividing equally.
>
>Prepare barbecue (medium-high heat). Grill shrimp until pink on
>outside and opaque in center, about 4 minutes per side.
>
That looks really good. Snipped and saved, thanks!


sf

--
I love cooking with wine.
Sometimes I even put it in the food.