Grilled Shrimp and Vegetable Kabobs

Grilled Shrimp Kabobs
(Photo by Amy Bradt)

Great light summer recipe!  The marinade is so flavorful, and they're very easy to prepare.  One of our standard "go-to" recipes for grilling time!

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 6 servings

Ingredients
2 1/2 tablespoons tomato paste
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, coarsely chopped
4 large cloves garlic, coarsely chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1 pound large or jumbo shrimp (21-25 per pound works best), peeled and de-veined
2 medium zucchinis, sliced 1/2-inch thick
1/2 red onion, cut into 1 inch pieces
8 ounces white mushrooms
1 red, yellow or orange pepper, cut into 1 inch pieces

Directions
To make the marinade, combine all of the ingredients except for the shrimp and vegetables in a mini food processor or blender; blend until the mixture forms a smooth paste, scraping sides often.
Combine approximately one-third of the marinade and the shrimp in a medium bowl and stir until shrimp are evenly coated.
Combine the remaining marinade and vegetables in large bowl, and stir until evenly coated. Let shrimp and vegetables marinate at room temperature for 30 minutes - 1 hour.
Preheat the grill to medium-high heat.
Meanwhile, alternately thread the shrimp and vegetables onto skewers (going through the top and bottom of each shrimp).
Grill on each side for about 4-5 minutes per side. Serve with rice pilaf or plain white rice.

Grilled Shrimp & Vegetable Kabobs
(Photo by Amy Bradt)

Notes
You can make this as an appetizer, using the shrimp only.  Just omit the vegetables, the marinade easily covers 2 pounds of jumbo shrimp.

Original recipe from: Once Upon a Chef