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Red Lobster Grilled Shrimp Kabobs

    1/2 cup melted butter
    1/2 teaspoon chopped garlic
    1 medium onion, cut into 1/2" wedges
    2 medium tomatoes, cut into wedges
    2 medium zucchini, cut into 1/2" pieces
    36 shrimp, peeled and deveined with tail on
    Salt and pepper

  Combine melted butter and garlic; reserve.

  Peel the onion and cut from top to bottom. Place cut side down and
 cut each half into six wedges (widest part of the onion should be
 1/2"). Break wedges apart so two or three layers of onion stay
 together. Steam the onions approximately 3 minutes to soften

  Remove the core from the tomato. Slice the tomato in half from top
 to bottom. Place cut side down and cut each half into three wedges.
 Remove the pulp and seeds from each wedge.

  Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or
 less) into two pieces; cut large slices (over 1 1/2" diameter) into
 three pieces lengthwise (do not cut into wedges).

  Thread items onto skewer in this order, three shrimp (about 1/2 inch
 from the thick end), onion wedge, zucchini, tomato, three shrimp,
 onion wedge, zucchini, tomato, three shrimp.

  Brush skewers with butter mixture. Sprinkle with salt and pepper.
 Refrigerate until ready to cook. Lightly brush charcoal grill rack
 with oil, place skewer on grill rack and cook over medium coals until
 shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn
 once or twice while cooking to prevent burning. Or place on broiler
 pan. Broil about 4 inches from source of heat for 8 minutes, turning
 once while cooking.