Grilled Shrimp Kebabs

Grilled Shrimp Kebabs Recipe
Becky Luigart-Stayner

Recipe from

Coastal Living


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


Combine first 7 ingredients in a bowl.

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

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

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.

Julia Rutland,

Coastal Living

March 2007
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