Recipe courtesy of Laura Calder
Shrimp and Zucchini Skewers
- Level: Easy
- Total: 3 hr 25 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 5 min
- Yield: 8 skewers
Ingredients
24 large shrimp, peeled and tailed
24 thin zucchini ribbons*
1/4 cup/60 ml olive oil
1/2 teaspoon chile pepper flakes
1 tablespoon chopped fresh mint or basil
Salt
Directions
Special equipment:
wooden skewers soaked in water for several hours- Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.
Cook’s Note
Make ribbons using a vegetable peeler.
