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Basil Shrimp Kabobs

Prep time 24 mins
Cook time 14 mins
Yield 4 servings (serving size: 1 skewer and 3 tomatoes)


  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, cut in half
  • 12 fresh basil leaves
  • 1/2 pound peeled, deveined large fresh shrimp
  • 1 small red onion, quartered and separated
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1/2 (8-ounce) package whole fresh mushrooms
  • 12 cherry tomatoes
  • Cooking spray

Nutrition Information

  • calories 167
  • fat 8.5 g
  • satfat 1.2 g
  • protein 13.3 g
  • carbohydrate 9.5 g
  • fiber 2.1 g
  • cholesterol 86 mg
  • iron 2.3 mg
  • sodium 168 mg
  • calcium 48 mg

How to Make It

  1. Combine first 5 ingredients in container of an electric blender; cover and process until smooth. Transfer to a small bowl.

  2. Thread shrimp, onion, pepper, and mushrooms alternately onto 4 (15-inch) skewers; brush with basil sauce. Thread cherry tomatoes onto 2 (15-inch) skewers; brush with basil sauce.

  3. Coat a grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place shrimp kabobs on rack; grill, covered, 10 minutes or until shrimp turn pink and vegetables are crisp-tender, turning and basting occasionally with basil sauce. Place tomato kabobs on rack; grill, covered, 3 to 4 minutes, basting occasionally with basil sauce. Serve immediately.

Cook's Notes

If you use wooden skewers, remember to soak them in water 10 minutes before using.

Oxmoor House Healthy Eating Collection