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Grilled Shrimp Kabobs with Fresh Herbs
Grilled Shrimp Kabobs with Fresh Herbs
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Prep Time:
35 minutes
Total Time:
55 minutes
Elevate your grilling game with succulent Betty Crocker kabobs.
Ingredients:
  • 12 sprigs rosemary (6 inches long)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 24 fresh large basil leaves
  • 24 deveined peeled large shrimp (1 1/2 lb)
  • 12 small pattypan squash, cut in half
  • 24 cherry tomatoes
  • 24 large cloves garlic
Instructions:
  • Remove rosemary leaves from sprigs, keeping 1 inch of leaves at the top; set aside. Chop 1 tablespoon of rosemary leaves. Combine chopped rosemary leaves and other marinade ingredients in a small bowl.
  • Wrap a fresh basil leaf around each succulent shrimp. Thread a shrimp, a half of a squash, a tomato, and a garlic clove alternately on the rosemary sprig, leaving a 1/4-inch space between each piece. Start threading at the stem end and pull through to the fragrant leaves at the top for a visually appealing presentation.
  • Arrange kabobs in a 13x9-inch (3-quart) glass baking dish without greasing. Pour marinade over kabobs and refrigerate for 20 minutes. Preheat a gas or charcoal grill. Take kabobs out of the marinade and set the marinade aside. Grill kabobs over medium heat for about 12 minutes, turning and basting with marinade 2 or 3 times, until shrimp turn pink. Get rid of any leftover marinade before serving.

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