These tasty kabobs, with fresh summer produce and succulent shrimp, come together easily when using a grill pan.
Grilled Okra, Tomato, and Shrimp Skewers
Serves: 9
Ingredients
- 1⁄2 teaspoon lemon zest
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon olive oil, plus more for brushing
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon kosher salt, divided
- 1⁄8 teaspoon crushed red pepper
- 1 pound peeled and deveined large fresh shrimp (tails left on)
- 1 (10-ounce) container cherry tomatoes
- 14 small fresh whole okra, halved lengthwise
- 9 metal skewers
- 2 lemons, halved
- Garnish: chopped fresh rosemary
Instructions
- In a large bowl, whisk together lemon zest and juice, oil, rosemary, 1⁄2 teaspoon salt, and red pepper. Add shrimp, and stir to coat. Cover and refrigerate for 2 hours.
- Remove shrimp from bowl, and discard marinade. Thread 3 shrimp, 3 tomatoes, and 3 okra halves onto each skewer. Lightly brush with oil. Sprinkle with remaining 1⁄2 teaspoon salt.
- Heat a grill pan over medium-high heat. Add lemon halves cut side down, and cook until browned, 5 to 6 minutes. Remove from pan. Add skewers to pan, and cook until browned and shrimp are firm, 3 to 4 minutes per side. Serve with grilled lemon halves. Garnish with rosemary, if desired.
