Elegant BBQ'd skewers from Laura Calder that will add a touch of French flair to your BBQ menu.
Directions for: Shrimp and Zucchini Skewers
Ingredients
24 large shrimp, peeled and tailed
24 thin zucchini ribbons
cup olive oil
tsp chili pepper flakes
1 Tbsp chopped fresh mint or basil
1 pinch Salt
Directions
1. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.
See more: Vegetables, Appetizer, Shellfish, French, Dinner, Grill, Lunch, Main, Party Favourites
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