Wednesday, June 17, 2009

Summer Party Series - Shrimp Kabobs

We make these kabobs multiple times throughout the grilling season. They're super easy and everyone loves them!

shrimp, deveined & peeled but leave the tail on
lemon wedges (can get 8 wedges from a lemon - make sure you get all the seeds out)
coarsely chopped fresh cilantro leaves
olive oil
salt & pepper
wooden skewers

Soak the wooden skewers for 15 minutes so they don't burn on the grill. Alternately thread the shrimp and lemon wedges onto the kabobs. Sprinkle with cilantro, salt and pepper. Brush with olive oil. Grill until done.

You can prepare these ahead of time and then add the olive oil right before grilling. If you put the olive oil on and then refrigerate them, the oil congeals.

Here's the shrimp on the bar-bee! Ok, well not exactly, but... My dad rented a 6 foot charcoal grill for the graduation party. We weren't exactly prepared because the grill got sooo hot and our tongs and potholders were not big enough to shield us from the heat! After a few singed hairs and red arms, we had some delicious grilled meat!

Here is the done shrimp in the chafing dish beside the meatballs (will post about those suckers later).

Photos by Rebecca

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