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>
Related recipes
- Appetizer shrimp kabobs
- Chinese shrimp kababs
- Grilled shrimp w/mustard fruit dip
- Honey mustard shrimp kebabs
- Hot shrimp kabobs
- Lemon-garlic shrimp kebabs
- Marinated shrimp kabobs
- Shanghai shrimp-and-scallop kebabs
- Shrimp chicken & pinapple kebabs
- Shrimp chicken and pinapple kebabs
- Shrimp kabobs
- Shrimp kabobs^
- Shrimp kebabs
- Shrimp kebabs with jalapeno lime marinade
- Shrimp kebabs with sun-dried tomatoes and basil
- Shrimp remoulade - bon appetit
- Shrimp with mustard
- Shrimp, chicken, and pinapple kebabs
- Shrimp~ chicken~ & pinapple kebabs
- Sweet and sour mini shrimp kabobs