"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Italian Herbed Shrimp Kebabs, by Rebeca Ortiz, is from Our Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup packed fresh basil leaves 1/2 cup fresh cilantro leaves 1/4 cup fresh parsley leaves 2 tablespoons fresh lemon juice 2 tablespoons water 1 garlic clove 4 teaspoons extra virgin olive oil, divided 24 peeled and deveined jumbo shrimp 1 medium zucchini, cut into 20 (1/2 inch thick) slices cooking spray 1/2 teaspoon salt 1/4 teaspoon black pepper
1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.
purchase peeled and deveined shrimp from the seafood counter
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