Becky Luigart-Stayner
Yield
Serves 2

How to Make It

Step 1

Combine first 7 ingredients in a bowl.

Step 2

Thread shrimp, chiles, and tomatoes on skewers. Brush with 1/4 cup butter mixture, and cover. Prepare pilaf.

Step 3

Grill skewers over medium-hot coals 3 minutes on each side or until shrimp are done. Brush with remaining butter mixture.

Step 4

Wine note: Natalie MacLean, author of Red, White, and Drunk All Over, suggests pairing the kebabs with Villa Maria Sauvignon Blanc, a refreshing New Zealand white. Its citrus and herbal aromas complement this dish.

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