Wednesday, June 18, 2008

Shrimp On The Grill

This is  a light, mild dish that is perfect for a summer dinner.

1 Cup Vegetable Oil
2 Tablespoons Olive Oil
2 teaspoons Garlic Powder
1 teaspoon dried Thyme
1 teaspoon Lemon Juice
1 teaspoon Cider Vinegar
1/2 teaspoon Pepper
30 large Shrimp, peeled and deveined
1 large Green Pepper, cut into 1 inch chunks
1 medium Yellow Squash, thickly sliced
1/3 Cup Butter, melted
2 teaspoons fresh snipped Dill
Hot Cooked Rice

1.  In a large ziplock bag combine the first 7 ingredients and turn to combine. 
2.  On metal or soaked wooden skewers thread shrimp and veggies (I have found that everything cooks evenly if you thread each item onto a different skewer - all shrimp, all squash, etc.)  Place in a shallow dish and pour marinade over the top.  Refrigerate for 2 to 4 hours.
3.  Drain and discard marinade.  Grill kabobs, uncovered, over medium heat for 6 to 8 minutes on each side or until the shrimp turns pink and veggies are tender.  Combine butter and dill and baste over the skewers.  Serve over hot rice.

Makes 6 servings