Shrimp and squash kabobs - country cooking

6 servings

Ingredients

Quantity Ingredient
24 Extra-large shrimp (about 1 1/2 lb)
2 tablespoons Extra virgin olive oil
2 teaspoons Worcestershire sauce
½ teaspoon Seasoned pepper
¼ teaspoon Salt
Dash hot red-pepper sauce
¼ pounds Baby zucchini and pattypan squash OR
1 medium Zucchini AND
1 medium Yellow squash, trimmed and cut into 1/2 inch thick slices
Alder or fruitwood chips

Directions

1. Remove shells from the shrimp but leave last tail segment attached.

Devein shrimp. In large bowl, combine shrimp, oil, Worcestershire sauce, seasoned pepper, salt, and red-pepper sauce until well mixed.

Refrigerate 30 minutes to marinate.

2. Meanwhile, in heavy 4-quart saucepan, heat 2 inches water to boi1- ing. Add zucchini and squash; cook just until crisp-tender-about 2 minutes. Drain vegetables and rinse with cold water. Add vegetables to shrimp mixture and toss until coated with seasonings.

3. Heat coals or wood in a grill until hot, and soak wood chips in water for 30 minutes. lightly oil or coat grill rack with nonstick vegetable cooking spray and set aside.

4. Drain wood chips and place on hot coals. Heat the grill rack. To make kabobs, on each of 6 long metal skewers, alternately thread shrimp and vegetables. Place kabobs on hot grill rack about 3 inches above hot coals. Grill kabobs for 1 to 2 minutes per side or until shrimp are firm and pink.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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