Lemon Dill Shrimp Kabobs
1 lb. shrimp in shells
1/4 C. lemon juice
1 T chopped fresh dill, or 1 tsp. dried dillweed
1 T. olive oil
1 clove garlic finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1 zucchini, sliced 1/2 inch thick
1 C. red and or yellow bell pepper, cut in 1 inch pieces
Peel, devein and rinse shrimp. Place in bowl.
For marinade, combine lemon juice, oil, and herbs and seasoning in small bowl.
Pour over shrimp and marinate 30 minutes room temp, or 1-2 hour in refrigerator.
Meanwhile, cook zucchini in small amount of water, covered, for 2 minutes. Drain
Drain shrimp, reserve marinade, and thread shrimp, zucchini and bell pepper
pieces on 8 metal skewers.
Grill kabobs over medium coals for 10-12 minutes or until shrimp turn pink and
vegetables are tender, turning once and brushing with marinade occasionally
during the first half of cooking. Or broil on unheated rack of broiler pan for
3-4 inches from heat 10-12 minutes, turning once and brushing occasionally with
marinade during first half of cooking.
Discard any remaining marinade. Garnish kabobs with fresh dill springs if