Lisa’s Shrimp Kebabs

FacebookTwitter

Borrowed from Holly Citrus-Tarragon Shrimp

 

  • 1 orange, zested, then juiced, remainder discarded
  • 1 lemon, zested, then juiced, remainder discarded
  • 1 lime, zested, then juiced, remainder discarded
  • 4 cloves garlic, minced
  • 1 tablespoon fresh tarragon leaves
  • 1/4 cup GF "soy" sauce (For substitutions: http://tacanow.org/family-resources/gfcfsf-ingredients-and-substitutions/#anchor-soysauce)
  • 1/4 cup canola/safflower/sunflower oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds shrimp, peeled and de-veined

 

Buy the best fresh shrimp possible – it ain’t cheap and it is worth it.  Knowing your butcher and calling ahead is required.  Do not buy canned or frozen! We rarely cook seafood (2 times a year) and when we do, we buy the best we can find.

Rinse shrimp really well. Add all ingredients and marinate shrimp for at least an hour.

 

Veggies For Kebabs:

  • Bell peppers
  • Onions
  • Italian squash

 

Place all ingredients on wooden skewers.  BBQ – cook 4 minutes on each side on medium high heat. Yields for 5-6 servings.

 

Lisa's Shrimp Kebabs - GFCFSF