TASTE
Rely on tasty herb blends for quick shrimp kebabs
| • | Slow, smokin' barbecue |
By Renee Enna
Chicago Tribune
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September is the month when we're all trying hard to capitalize on summery weather before the cold rain sets in. A grilled supper is one of the best ways to accomplish this. Shrimp on the grill is so fast, dinner might be ready before the table is set.
Here we're adding flavor with an Italian-inspired rub, and partnering the quick-cooking shrimp with cherry tomatoes and seasonal zucchini. If you want to use longer-cooking vegetables, such as bell peppers or potatoes, start cooking them ahead of time on separate skewers.
On the menu are: shrimp kebabs Italiano; corn on the cob; Italian bread and butter; and for dessert, lemon bars.
A few tips, too: Silicone basting brushes not only are wonderful to use, but also are dishwasher-safe and easier to clean.
If you're feeling rushed, substitute an Italian herb blend for the individual herbs here or, for a different take altogether, an Asian or Mexican herb blend.
And a sprightly rose would complement the assertive flavors of the herbs. Sparkling water with lemon wedges also would be refreshing.
SHRIMP KEBABS ITALIANO
Heat a grill to medium-high heat. Combine the oil, brown sugar, basil, oregano, salt, black pepper, garlic powder, onion powder and red pepper in a shallow bowl.
Skewer the shrimp onto four skewers, alternating with tomatoes and zucchini. Brush the oil-herb mixture onto the shrimp and vegetables. Grill until shrimp are pink on bottom side, about 3 minutes. Turn skewers; grill until shrimp is pink on other side, about 3 minutes. Serve with lemon wedges.
Makes 4 servings.
