My kitchen underwent some of the most intense scrutiny in the midst of my cleaning frenzy. I went through my kitchen with a fine tooth comb and I got rid of everything that was not absolutely essential.
I always get super excited about finding unexpected food in my house. Among the treasures that I unveiled during my freezer clean out was a bag of frozen shrimp. Perfect timing because Cook's Illustrated just published a recipe for Shrimp and Vegetable Kebabs. I took it as a sign that I was supposed to make these for my family.
2 Tablespoons salt
2 Tablespoons sugar
1 quart water
1 pound jumbo shrimp, peeled and deveined
1 large bell pepper, cut into 3/4 inch strips
12 cremeni mushrooms
12 scallions, cut into 3 inch lengths
2 Tablespoons vegetable oil
1 lemon, juiced
1/8 cup olive oil
1 teaspoon fresh thyme
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon dijon mustard
Place pepper strips on a paper towel lined plate and microwave 2 minutes.
Place mushrooms on a paper towel lined plate and microwave for 2 minutes.