Grilled Shrimp Skewers with Vegetable Skewers
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||8 g|
|sat. fat||1 g|
- Portion size: 8
These tasty delights are only part of our show-stopping, Oscar night menu "And the Winner is...Raclette!" A full, make-ahead schedule in the March 2006 issue of Canadian Living will leave you plenty of time to enjoy the night's festivities with your guests. Serve with Lemon Chive Aioli (recipe below).
- 24 24jumbo (size 21-25) raw shrimp, (1 lb/500 g), peeled and deveined
- 1 1zucchinizucchinis
- 24 24cherry tomatocherry tomatoes
- 1/4 cup 1/4cupvegetable oil
- 1 tbsp 1tbspsherry vinegar or red wine vinegar
- 1/4 tsp 1/4tspeach salt and pepper
Bring large saucepan of salted water to boil. Add shrimp; reduce heat and simmer, stirring occasionally, just until shrimp are pink, about 3 minutes. Drain and pat dry.
Thread 3 cooked shrimp onto each of 8 soaked wooden skewers; place in glass baking dish.
Slice zucchini in half lengthwise; cut crosswise into 3/4-inch (2 cm) thick chunks. Alternately thread 3 tomatoes and 2 chunks zucchini onto each of 8 more wooden skewers. Add to shrimp.
In small bowl, whisk together vegetable oil, sherry vinegar, salt and pepper; brush all over skewered shrimp and vegetables. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 6 hours.)
Place skeweres on top portion of raclette grill; grill, turning once, until shrimp are golden, about 4 minutes, and vegetables are softened, about 6 minutes.
Additional information : Serve with: Lemon Chive Aioli
Source : Canadian Living Magazine: March 2006