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This recipe for SHRIMP KEBABS WITH HONEY-MUSTARD GLAZE, by , is from The Esser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bon Appétit


¼ cup honey
¼ cup dijon mustard
2 tablespoons fresh lemon juice
pinch dried sage
24 large uncooked shrimp, peeled, tails intact
4 red bell peppers, cut into 2 inch pieces
1 red onion, cut into 1-inch pieces
12 large mushrooms
12 cherry tomatoes
12 12 inch bamboo skewers, soaked 1 hour

Mix honey, dijon mustard, lemon juice and sage in a small bowl. Alternate shrimp and vegetables on bamboo skewers. Can be made 8 hours ahead. Let honey-mustard glaze stand at room temperature. Cover kebabs and chill.

Prepare barbecue (medium-high heat). Brush kebabs with glaze. Grill until shrimp are cooked through, basting occasionally, about 3 minutes per side.

Transfer to platter and serve.




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