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Italian Herbed Shrimp Kebabs

Cooking Light
Italian Herbed Shrimp Kebabs
Photo: Randy Mayor; Styling: Jan Gautro
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Worthy of a Special Occasion

The pestolike marinade would also work well on chicken breasts or scallops. Total time: 43 minutes.

Yield: 4 servings (serving size: 1 kebab)

Ingredients

  • 1/2  cup  packed fresh basil leaves
  • 1/2  cup  fresh cilantro leaves
  • 1/4  cup  fresh parsley leaves
  • 2  tablespoons  fresh lemon juice
  • 2  tablespoons  water
  • 1  garlic clove
  • 4  teaspoons  extravirgin olive oil, divided
  • 24  peeled and deveined jumbo shrimp (about 1 1/2 pounds)
  • 1  medium zucchini, cut into 20 (1/2-inch-thick) slices
  • Cooking spray
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper

Preparation

1. Prepare grill to medium-high heat.

2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.

3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.

Nutritional Information

Calories:
235 (30% from fat)
Fat:
7.8g (sat 1.3g,mono 3.8g,poly 1.9g)
Protein:
35.5g
Carbohydrate:
4.7g
Fiber:
1g
Cholesterol:
259mg
Iron:
4.7mg
Sodium:
555mg
Calcium:
113mg
David Bonom, Cooking Light, JULY 2008

Member Ratings and Reviews

5 stars
carolfit
Terrific idea, the marinade really infused the shrimp with flavor. The bruschetta was a nice change from rice or pasta.01/09/09

5 stars
lfinney
I had some basil puree (pesto without all the oil and nuts) in the fridge, so just added the parsley and add'l oil (no cilantro...trying to use up what was available without running to the store) and marinated boneless chicken thighs in it. Didn't bother to skewer, just grilled flat with zucchini. Served with tomato bruchetta and a green salad with oil & vinegar dressing. Good, but not something I'd share outside of the family.12/02/08