Appetizer shrimp kabobs
3 Dozens
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unpeeled large fresh shrimp |
| ½ | cup | Lemon juice |
| ½ | cup | Vegetable oil |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Fresh parsley; chopped |
| 2 | tablespoons | Onion; finely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Clove garlic; minced | |
Directions
NORMA WRENN
Peel shrimp, and devein, if desired; set aside. Combine lemon juice and remaining ingredients except shrimp in a shallow dish; set aside.
Arrange shrimp on 6-inch bamboo skewers, and place marinade, turning to coat. Cover and refrigetate 2 to 3 hours.
Remove shrimp from marinade, reserving marinade. Place shrimp on rack of a lightly greased broiler pan. Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade.
Serve hot or cold.
Source: Southern Living 1991 Annual Recipes - Oxmoor House