Shrimp kebabs with sun-dried tomatoes and basil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extra-virgin olive oil |
| ½ | teaspoon | Lemon zest |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Thyme, chopped or |
| 2 | teaspoons | Dried thyme |
| Salt and pepper | ||
| 24 | larges | Shrimp (abt 1 1/2 lb) peeled and deveined |
| 1 | bunch | Basil (24 large leaves) |
| 24 | 1\" pieces sun-dried tomatoes drained and blotted dry | |
Directions
Combine the oil, zest, lemon juice, thyme, salt and pepper in a bowl.
Add the shrimp and marinate for 15-20 minutes. Thread the marinated shrimp onto skewers, placing a basil leaf and a piece of sun-dried tomato between each.
Season with salt and pepper. Preheat the grill. Grill the kebabs, basting with marinade, for 1-2 minutes per side, or until the shrimp are cooked.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 111 Submitted By DIANE LAZARUS On 10-24-95