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