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Red Lobster's Grilled Shrimp Kabobs
Serving Size: 4


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion - cut into 1/2" wedges
2 medium tomatoes -- cut into wedges
2 medium zucchini -- cut into 1/2" pieces
36 shrimp -- peeled, deveined,
with tail left on
Salt -- to taste
Freshly-ground black pepper -- to taste

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-inch).
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 tomatoes. Slice the tomatoes 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-inches diameter or
less) into two pieces; cut large slices (over 1 1/2-inches diameter) into
three pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2-inch 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 to 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.

This recipe yields 4 kabobs.

© 2008
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