Shrimp on the Grill

Name: Shrimp on the Grill
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 1 cup vegetable oil; 2 tablespoons 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

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

Ingredients

1 cup vegetable oil
2 tablespoons 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.