- 3 tablespoons olive oil
- 3 garlic cloves, crushed
- 1/2 cup dry bread crumbs
- 1/2 teaspoon seafood seasoning
- 32 uncooked medium shrimp (about 1 pound), peeled and deveined
- Seafood cocktail sauce
- In a shallow bowl, combine the oil and garlic; let stand for 30 minutes. In another bowl, combine bread crumbs and seafood seasoning. Dip shrimp in oil mixture, then coat with crumb mixture.
- Thread onto metal or soaked wooden skewers. Grill kabobs, covered, over medium heat for 2-3 minutes or until shrimp turn pink. Serve with seafood sauce. Yield: 8 servings.
Originally published as Appetizer Shrimp Kabobs in Quick Cooking March/April 2004, p27
This recipe pairs well with a medium white wine.
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