Shrimp Scampi Kabobs
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 651
- Total Fat
- 56
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 25
- Cholesterol
- 183
- Sodium
- 550
- Total: 50 min (includes marinating time)
- Active: 20 min
Ingredients
1/2 cup canola oil
1/4 cup fresh tarragon leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for garnish
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon whole-grain mustard
5 cloves garlic, minced
3 lemons, 1 juiced (about 3 tablespoons), 2 cut into half-moon slices
8 ounces raw jumbo shrimp with tails intact (16 to 20 per pound)
Kosher salt and freshly ground black pepper
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.