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