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Shrimp on the Grill Recipe

  • 6servings
  • 40minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, D
MineralsFluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 cup vegetable oil

  2. 2 tablespoons olive oil

  3. 2 teaspoons garlic powder

  4. 1 teaspoon dried thyme

  5. 1 teaspoon lemon juice

  6. 1 teaspoon cider vinegar

  7. 1/2 teaspoon pepper

  8. 30 large shrimp, peeled and deveined

  9. 1 large green pepper, cut into 1-inch pieces

  10. 1 medium yellow squash, cut into 3/4-inch pieces

  11. 6 green onions, cut into 2-inch pieces

  12. 1/3 cup butter, melted

  13. 2 teaspoons snipped fresh dill

  14. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a blender, combine the first seven ingredients; cover and process for 1-2 minutes.

  2. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables, leaving a small space between pieces. Place in a shallow glass container. Pour oil mixture over kabobs; cover and refrigerate for 2-3 hours.

  3. Drain and discard marinade. Grill kabobs, uncovered, over medium heat for 6-8 minutes on each side or until shrimp turn pink and vegetables are tender. Combine butter and dill; baste over skewers. Serve with rice. Yield: 6 servings.

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