Recipe courtesy of Laura Calder

Shrimp and Zucchini Skewers

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  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 5 min
  • Yield: 8 skewers
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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
  1. 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.