Name: • France Latin Quarter Shrimp Kebabs
Yield: Serves 4
Cuisine: Greece
Ingredients: 3 tablespoons extra-virgin olive oil, or as needed for brushing; Pita bread, for serving; 1 large green bell pepper, cored, seeded, and quartered lengthwise; 1 lemon, cut into 8 wedges; 2 medium-size onions, peeled; 1½ pounds jumbo shrimp or spot prawns (2 pounds if using ones with the heads on, which is preferable), deveined, shells left on (see box); 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 12 large cherry tomatoes; 1 teaspoon freshly ground white pepper; 1 tablespoon Coarse salt (kosher or sea)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The prettiest kebabs I’ve ever seen were prepared on the rue de la Huchette in the Latin Quarter of Paris. This warren of narrow streets—one of the oldest neighborhoods in Paris—is home to dozens of Greek restaurants, each one vying to outdo the next with the drama of its shish kebabs. Everything is fair game for a skewer—lamb, beef, tightly coiled merguez (Moroccan sausage), seafoods ranging from oval, bright orange salmon steaks to jumbo prawns with their heads still attached. The