Mediterranean Shrimp Kebabs

Name: Mediterranean Shrimp Kebabs
Ingredients: ¾ cup fresh lemon juice; 2 cups olive oil; 1 bunch mint (about 2 ounces), leaves removed and finely chopped; 1 bunch mint (about 2 ounces), leaves removed and finely chopped; 16 jumbo shrimp (about 1½ pounds); 1 yellow onion, quartered and halved through the stem end; 3 cloves garlic, smashed, peeled, and finely chopped Pinch cayenne pepper; 3 cloves garlic, smashed, peeled, and finely chopped Pinch cayenne pepper; 1 large yellow bell pepper, cored, seeded, deribbed, cut lengthwise into 1-inch strips, and strips cut across into thirds; 4 white mushrooms, stemmed and quartered

Preparation info

Serves
8
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

These are smashing to look at with the coral of the shrimp and the yellow pepper. They taste good too with the freshness of mint.

The kebabs need to be cooked at the last minute, but all the work can be done ahead. I think rice would be best with this.

Ingredients

2 cups olive oil
¾ cup fresh lemon juice
1 bunch

Starter
Fish course
Pescatarian
Gluten-free

Method

Place eight bamboo skewers at least 8 inches long in a flat pan. Cover completely with cold water. Set aside.

Combine the oil, lemon juice, mint, garlic, and cayenne and mix well to make a marinade. Add the remaining ingredients and marinate for 30 minutes.

Heat the broiler with the rac