Citrus Grilled Shrimp Kebabs

Note from Cheri: The recipe, text and photo below are reprinted with permission from Citrus Essentials by Marilyn Noble (2006 Rio Nuevo Publishers). Citrus fruit -- lemons, limes, oranges, grapefruits and the like, add zest and flavor to all kinds of foods, and are a culinary staple in the American west. Author Marilyn Noble has pulled from many culinary styles to create an innovative citrus themed recipe collection. Especially nice is the chapter on drinks -- both alcoholic and nonalcoholic. Click here to learn more about this terrific book, discount ordering links through Amazon.com, and another delicious sample citrus recipe.

Because the shrimp and vegetables cook differently, I like to put them on different skewers. When they're done, I remove the skewers and put everything on a large warmed serving platter.

1/2 cup extra virgin olive oil 1/2 cup dry white wine 1/4 cup lemon juice 1 clove garlic, crushed 1/4 cup minced onion 1/4 cup soy sauce dash of hot pepper sauce 2 pounds jumbo shrimp, peeled and deveined 12 mushrooms 2 green bell peppers, each cut into 6 chunks 1 red onion, cut into 12 chunks 12 cherry tomatoes

Serves 4 Combine the olive oil, wine, lemon juice, garlic, onion, soy sauce, and hot pepper sauce for the marinade, then pour the mixture over the shrimp in a glass container. Marinate for 2 to 3 hours. Heat the grill to medium-hot. Drain the shrimp, reserving the marinade. Place the shrimp on skewers, then do the same for the mushrooms, bell peppers, onion, and tomatoes. Place skewers on the grill and baste frequently with the reserved marinade until the shrimp are pink and the vegetables are tender, approximately 6 minutes for the shrimp and 10 minutes for the vegetables.