Shrimp and Vegetable Kebabs

I've been in serious organizing mode lately and no room (or closet) in my house is safe.  I have gone through every room and cleaned out everything unnecessary.  (What does it say about me that I'm not emotionally attached to ANYTHING?)  

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. 

My refrigerator and my freezer didn't escape the clean out either.  (I might have a problem. :))  I found all sorts of things in the back of the freezer that I had completely forgotten about.  It's kind of like discovering a Christmas gift that I had bought early and hidden away with the intention of pulling out for Christmas - in JANUARY.  (Story of my life.)  

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.  

Shrimp and Vegetable Kebabs
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

Vinaigrette
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
pepper
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​Dissolve salt and sugar in water.  Add shrimp to brine.  Cover and refrigerate 15 minutes. 

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.  

Transfer vegetables to a cutting board to cool.  

Thread a shrimp onto each skewer.  Follow with a mushroom, three scallions and a couple of pepper strips.  

Brush kebabs with oil and sprinkle with salt and pepper.  Grill.

While shrimp cooks, stir together vinaigrette ingredients. 

Serve shrimp with rice or couscous.

Serve with individual dipping dishes of lemon vinaigrette.

Of course, if you've got some dinner guests who prefer their vegetables without shrimp OR if you just want to grill some extra shrimp for another day, you can make shrimp only kebabs too.  

A few extra shrimp to toss on a green salad for lunch is never a bad thing.  I'm pretty sure that this lemon vinaigrette would make an amazing dressing for a salad also.  It's definitely worth a try.  

​Ciao!

Click here for a printable version of this recipe