Grilled Shrimp Kebabs

Name: Grilled Shrimp Kebabs (Sheesh Aradis Mishwi (sheesh array-dis mish-wee))
Yield: 4 Skewers
Cuisine: Lebanese
Ingredients: 8 blanched snow peas, each about 4 inches long; 2 teaspoons lemon zest; 2 tablespoons freshly squeezed lemon juice; 20 shrimp (16–20 or 21–25 count), peeled and deveined; 1 tablespoon extra-virgin olive oil; ¼ cup grated yellow onion (use the large holes of a grater), squeezed dry; 2 tablespoons finely chopped cilantro; 8 pieces red bell pepper, cut into 1-inch squares

Sheesh Aradis Mishwi (sheesh array-dis mish-wee)

Preparation info

4
Skewers

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This light marinade for shrimp is easy to prepare and delicious. The delicate flavor of the fresh cilantro and lemon enhance the succulent taste of the shrimp. Bright and colorful red bell peppers and snow peas add to the subtle flavors. Your guests will enjoy the simple pleasures of shrimp prepared this way.

Ingredients

For the Shrimp

20 shrimp (16–20 or 21–25 count), peeled and deveined
¼

Asia
Lebanon
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Prepare Ahead

The shrimp skewers can be refrigerated for several hours prior to grilling. Grill the same day, as directed.