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Grilled Shrimp with Vegetables

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By Cheri Sicard

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	6
Author Notes:	Here's a quick grill recipe that is cooked on skewers like shish kebabs. However, I find it's more effective to grill each like item together -- in other words all the shrimp together (because they cook a lot faster than the veggies), all the mushrooms together, etc. It doesn't make for pretty kebabs, but this way each food is cooked to its proper degree of doneness. Feel free to mix and match vegetables. Some other possibilities include cherry tomatoes or pieces of zucchini or other summer squash. After cooking, take the food off the skewers and mix together like a tossed salad. Serve over rice or with pita bread.
Ingredients:	1 pound jumbo shrimp 2 small onions 8 ounces fresh mushrooms 2 bell (red, yellow and/or green) peppers Marinade/Brush: 1 shallot, minced 3 cloves garlic, minced 1/2 cup dry white wine 2 tablespoons fresh lemon juice 1 teaspoon cracked black pepper 1/4 cup olive oil 1/2 teaspoon crushed red pepper (optional) 1 teaspoon chopped fresh thyme
Instructions:	Mix the marinade ingredients together (a food processor does this task in seconds). Reserve 1/3 cup marinade to brush on veggies as they grill, marinate shrimp in remaining marinade for 30 minutes. Thread shrimp and veggies on skewers (see note above). Grill skewers over a medium-hot fire, brushing shrimp and veggies with remaining marinade every 10 minutes or so during grilling. The shrimp will cook quickly, about 3-5 minutes per side. Veggies will take longer depending on their size and thickness, so plan your cooking so things come out more or less together (or else keep some ingredients warm while others finish grilling). Serve over rice or with pita bread.