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Categories:
olive oil lemon juice ground pepper garlic salt sugar red pepper lemon zest shrimp red onion fresh mushrooms grape tomatoes rice Parmesan cheese
Viewed: 22 - Published at: 10 years agoIngredients
- 3/4 cup olive oil
- 1/3 cup lemon juice
- 1-1/2 teaspoons coarsely ground pepper
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon grated lemon zest
- 16 uncooked shrimp (26-30 per pound), peeled and deveined
- 1 medium red onion, cut into eight wedges
- 8 large fresh mushrooms, halved
- 8 grape tomatoes
- Hot cooked rice, optional
- 1/4 cup grated Parmesan cheese
Method
- In a large bowl, combine the first eight ingredients. Pour 2/3 cup into a large resealable plastic bag; add shrimp. Seal the bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
- Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread shrimp and vegetables. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, turning once and basting frequently with reserved marinade. If desired, serve with rice; sprinkle with cheese.
