Community Recipe
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Italian Herbed Shrimp Kebabs Menu

* Grill 4 (1 1/2-ounce) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 tablespoons chopped fresh basil, 1 tablespoon balsamic vinegar, 2 teaspoons extravirgin olive oil, and 1/4 teaspoon salt. Top each bread slice with about 3 tablespoons tomato mixture.

Italian Herbed Shrimp Kebabs

The pestolike marinade would also work well on chicken breasts or scallops.

Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2 tablespoons water
1 garlic clove

4 teaspoons extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
1 medium zucchini, cut into 20 (1/2-inch-thick) slices
Cooking spray
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

1. Prepare grill to medium-high heat.

2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.

3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.

Cooking Light JULY 2008

Tomato bruschetta*

Grilled asparagus

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Italian Herbed Shrimp Kebabs Menu