ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Shrimp Kebabs

Becky Luigart-Stayner
Yield Serves 2

Ingredients

  • 1/2 cup butter, softened
  • 1 tablespoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 shallot, minced
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 pound shrimp, peeled and deveined
  • 2 poblano chiles or 1 bell pepper, cut into pieces
  • 8 large cherry tomatoes
  • Warm Bulgur Wheat Pilaf

How to Make It

  1. Combine first 7 ingredients in a bowl.

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

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

  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.