Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Grilled Shrimp Kebabs

Coastal Living MARCH 2007

  • Yield: Serves 2


  • 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


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.


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Grilled Shrimp Kebabs Recipe