Thursday, September 15, 2011

Shrimp Kabobs

It's hard to believe that summer is almost over and fall is just peeking around the corner. So enjoy this recipe while you still can. It is a good bit of prep in advance, but it is perfect dish to dazzle your company with. All of the prep work can be done before they arrive and you can relax and enjoy time with your guests. Cooking time is quick and easy too.

Shrimp Kabobs

  • 2 lbs. 15/20 count shrimp, peeled and deveined
  • zucchini, cut into chunks
  • yellow squash, cut into chunks
  • crimini mushrooms, marinated
  • sweet onion, cut into chunks
  • yellow bell pepper, cut into chunks
  • vinaigrette salad dressing of your choice
  • blackened seasoning

The day before, or at least 4 hours prior to cooking, marinate mushrooms in salad dressing. You will need Kabob skewers and a grill for this recipe. I skewered all of my mushrooms, shrimp, and veggies separately. Notice in the pic that I skewered shrimp using two sets of skewers. Generously sprinkle blackened seasoning over shrimp, veggie and mushroom kabobs. On a preheated grill set on high, cook veggies and mushrooms for 15-20 minutes and only cooking shrimp for about 7-10 minutes.

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