Red Lobster Grilled Shrimp Kabobs
1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2-inch wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2-inch pieces
36 shrimp, peeled and deveined with tail on
Salt and pepper
Combine melted butter and garlic; reserve.
Peel the onion and cut from top to bottom. Place cut side down and cut each half
into six wedges (widest part of the onion should be 1/2"). Break wedges apart so
two or three layers of onion stay together. Steam the onions approximately 3
minutes to soften slightly.
Remove the core from the tomato. Slice the tomato in half from top to bottom.
Place cut side down and cut each half into three wedges. Remove the pulp and
seeds from each wedge.
Cut zucchini into 1/2 slices. Cut small slices (1 1/2-inch diameter or less)
into two pieces; cut large slices (over 1 1/2-inch diameter) into three pieces
lengthwise (do not cut into wedges).
Thread items onto skewer in this order, three shrimp (about 1/2 from the thick
end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini,
tomato, three shrimp.
Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate
until ready to cook.
Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook
over medium coals until shrimp are done and vegetables cooked, about 8 - 10
minutes. Turn once or twice while cooking to prevent burning. Or place on
broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning
once while cooking.
Chef's Tip: Optional Harpoon (Kabob) ingredients: mushroom caps, cherry
tomatoes, yellow squash pieces, pineapple chunks, olives, or use your