- Level: Easy
- Total: 50 min (includes marinating time)
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 651
- Total Fat
- 56 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 183 mg
- Sodium
- 550 mg
These garlicky and lemon-kissed shrimp kabobs are sure to be a hit at your next cookout. Be sure to marinate the shrimp for just 30 minutes, otherwise the acid from the vinegar and lemon juice could make the shrimp mealy if they marinate too long.
- Level: Easy
- Total: 50 min (includes marinating time)
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 651
- Total Fat
- 56 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 183 mg
- Sodium
- 550 mg
Ingredients
Directions
Special equipment:
metal or wooden skewers (if using wooden skewers, soak in water at least 30 minutes before grilling)- Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
- Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
- Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
- Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.
