Shrimp Kebabs (and wishing Summer was here already...)

I'm digging this recipe out of the archives.  Obviously, we made this during one of the nice and hot summer evenings last year, using our outdoor grill whenever we got the chance.  A super simple recipe and light meal, I remember eating and smiling at the same time this day.  It is also pretty darn healthy, since the ingredients only consists of shrimp and tons of veggies.  Next time there is a delightful warm day, give these kebabs a try!

Shrimp Kebabs

Ingredients
Kebab:
- 1 lb of medium-sized shrimp, washed, peeled (leaving only tail on), and deveined
- 1 red peppers, cubed
- 1 medium zucchini, cubed
- 1 box of cremini mushrooms
- 1/2 yellow onion, cubed
- pinch of salt and pepper
- 2 tsp olive oil

Sauce:
- 2 Tbsp butter, melted
- 4 garlic, finely minced
- 1/4 cup of fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp pepper

Tools
- soaked skewers (soaked for at least 1 hour)
- grill
- grilling basket (optional)

Steps
1. In a large bowl, toss all of the kebab items with a pinch of salt and pepper and olive oil.

2. Start assembling the kebabs using the pre-soaked skewers.  Line items in any desired order.  For example, first start with a shrimp --> red pepper --> cremini mushroom --> shrimp --> yellow onion --> zucchini --> shrimp.  Note: to secure the shrimp on the skewer, poke through the tail end and then the body of the shrimp.

3. Prepare the sauce by combining melted butter, garlic, parsley, salt and pepper.

4. Pre-heat the grill (if you have a gas grill, turn the temperature to medium high).  If you have this tool, place the kebabs in a grilling basket for ease of grilling.  Once the grill is hot, place kebabs on the grill.  It should take about 10-15 minutes to cook.  Place a close eye on these while cooking... just in case!  When the kebabs are close to done, brush the kebabs with the prepared butter sauce.

Serves 2.

Two shrimp kebabs with a side of salsa-topped baked potato and a slice of lime.