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Shrimp on the Grill Recipe

Photo by: Taste of Home

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This is my favorite recipe for grilled shrimp. The mild flavor of the marinade works equally well with cod or haddock.

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6 Servings
Prep: 25 min. + marinating Grill: 15 min.

Ingredients

1 cup vegetable oil
2 tablespoons Crisco® Pure Olive Oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon lemon juice
1 teaspoon cider vinegar
1/2 teaspoon pepper
30 large shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 3/4-inch pieces
6 green onions, cut into 2-inch pieces
1/3 cup butter, melted
2 teaspoons snipped fresh dill
Hot cooked rice

Directions

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

Shrimp on the Grill published in Country June/July 2004, p51

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