Fire up the grill and make this quick and easy shrimp dish, great for summer entertaining in Bozeman!

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Grilled Shrimp and Vegetable Kebabs
Course Main Dish
Servings
servings
Ingredients
Shrimp
  • Salt and pepper
  • 2 Tbsp sugar
  • 1 1/2 pounds pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
  • 3 large red or yellow bell peppers stemmed, seeded, and cut into ¾-inch-wide by 3-inch-long strips
  • 24 cremini mushrooms trimmed
  • 12 scallions cut into 3-inch lengths
  • 2 Tbsp vegetable oil
Vinaigrette
  • 1/4 cup lemon juice (2 lemons)
  • 1/4 cup extra-virgin olive oil
  • 2 tsp minced fresh thyme
  • 1 garlic clove minced
  • 1/2 tsp Salt
  • 1/4 tsp Dijon mustard
  • 1/8 tsp pepper
Course Main Dish
Servings
servings
Ingredients
Shrimp
  • Salt and pepper
  • 2 Tbsp sugar
  • 1 1/2 pounds pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
  • 3 large red or yellow bell peppers stemmed, seeded, and cut into ¾-inch-wide by 3-inch-long strips
  • 24 cremini mushrooms trimmed
  • 12 scallions cut into 3-inch lengths
  • 2 Tbsp vegetable oil
Vinaigrette
  • 1/4 cup lemon juice (2 lemons)
  • 1/4 cup extra-virgin olive oil
  • 2 tsp minced fresh thyme
  • 1 garlic clove minced
  • 1/2 tsp Salt
  • 1/4 tsp Dijon mustard
  • 1/8 tsp pepper
Instructions
Shrimp
  1. Dissolve 2 tablespoons salt and sugar in 1 quart cold water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
  2. Line large microwave-safe plate with double layer of paper towels. Spread half of bell peppers skin side down in even layer on plate and sprinkle with 1/8 teaspoon salt. Microwave for 2 minutes. Transfer bell peppers, still on towels, to cutting board and let cool. Repeat with fresh paper towels and remaining bell peppers.
  3. Line second plate with double layer of paper towels. Spread mushrooms in even layer on plate and sprinkle with 1/8 teaspoon salt. Microwave for 3 minutes. Transfer mushrooms, still on towels, to cutting board and let cool.
  4. Lay 1 shrimp on cutting board and run 12-inch metal skewer through center. Thread mushroom onto skewer through sides of cap, pushing so it nestles tightly into curve of shrimp. Follow mushroom with 2 pieces scallion and 2 pieces bell pepper, skewering so vegetables and shrimp form even layer. Repeat shrimp and vegetable sequence 2 more times. When skewer is full, gently press ingredients so they fit snugly together in center of skewer. Thread remaining shrimp and vegetables on 7 more skewers for total of 8 kebabs. Brush each side of kebabs with oil and season with pepper.
Viniagrette
  1. whisk all ingredients together in bowl.
  2. Clean and oil cooking grate. Place kebabs on grill and cook (covered if using gas) until charred, about 2 1/2 minutes. Flip kebabs and cook until second side is charred and shrimp are cooked through, 2 to 3 minutes, moving kebabs as needed to ensure even cooking. Transfer kebabs to serving platter. Rewhisk vinaigrette and drizzle over kebabs. Serve.
By | 2018-07-27T13:17:22+00:00 July 27th, 2018|Recipe|0 Comments