July 28, 2010

Italian Shrimp Kabobs

Kabobs: normally you think of shrimp or steak, laden with pineapple, red onions, tomatoes, or other different varieties to slide right onto your place and devour. These Italian little babies, not so much. But honestly, they're even better.

The combination of the grilling as well as the light breading makes for a crunchy outside before chowing down the succulent, center. And the seasoning? On point. Just enough garlic and parsley to perfectly accentuate the sweetness of the shrimp. YUM

Italian Shrimp Kabobs

30 peeled, veined, medium size shrimp
2 tbs. olive oil
2 tbs. vegetable oil
3 garlic cloves, crushed then chopped
2 tbs. fresh parsley
1/4 cup fresh bread crumbs
salt & pepper to taste

Place shrimp in a large bowl. Drizzle over the two oils until the shrimp are evenly coated. If you need to add more, do so in equal increments of the two. Toss in the garlic, parsley and bread crumbs to combine. You don't want the shrimp to be completely covered/breaded in the crumbs, just a light dusting.

Preheat the grill (indoor or outdoor) and make sure it is covered well with non-stick spray. Skewer the shrimps, piercing each twice as show in the picture, and cook for 2 minutes on the first side, flip, and only about a minute on the other side or until they just turn pink as no one likes dry shrimp. Serve immediately.

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