On May 22, 12:37*am, sf > wrote:
> On Thu, 21 May 2009 13:46:00 -0700 (PDT), Kris >
> wrote:
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> >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.
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> >You can marinate the shrimp for an hour at room temperature or two
> >hours in the fridge, turning skewers occasionally.
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> >Yield: Makes 6 servings
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> >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
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> >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.
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> >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!
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>
> sf
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.- Hide quoted text -
>
> - Show quoted text -

You're welcome. It really is good. And super simple!

Kris