Shrimp kebabs with honey-mustard glaze - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Honey |
| ¼ | cup | Dijon mustard |
| 2 | tablespoons | Fresh lemon juice |
| Pinch of dried sage | ||
| 24 | larges | Uncooked shrimp, peeled, tails intact |
| 4 | Red bell peppers, cut into 2-inch pieces | |
| 4 | Yellow bell peppers, cut into 2-inch pieces | |
| 1 | Red onion, cut into 1-inch pieces | |
| 12 | larges | Mushrooms |
| 12 | Cherry tomatoes | |
| 12 | Bamboo skewers, soaked 30 minutes in water | |
Directions
Mix honey, Dijon mustard, lemon juice and sage in small bowl.
Alternate shrimp and vegetables on bamboo skewers. (Can be made 8 hours ahead. Let honeymustard glaze stand at room temperatureCover kebabs and chill.)
Prepare barbecue (medium-high heao. Brush kebabs with glaze. Grill until shrimp are cooked through, basting occasionally, about 3 minutes per side. Transfer to platter and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>