|Serves||Prep Time||Cook Time||Total Time|
This is a classic summer Go To dish, as it enables you to use whatever is at the height of freshness or get rid of something that may be lingering in the fridge. Plus, it only takes an instant.
I like putting out a bunch of vegetables and giving people the opportunity to make their own skewers (you don't like peppers? fine, don't have peppers!). I've listed a couple possibilities below, but really, the veggie options are endless - you're only limited by your own imagination, and relatively close cooking times.
This is a light and healthy dish, but packs a wallop of flavor. Want to spice things up? Add some jalepeno peppers. Or sweeten it up with some vidalia onions.
Serve with a green salad, crusty bread (so there's room for pie)!
|1 lb||Shrimp (4-6 per person)|
|1 cup||Cherry Tomatoes, whole|
|1/2||Pineapple, cut into chunks|
|1 cup||Radishes, halved|
|1 lb||Asparagus, cut into 3 inch spears|
DRESS IT UP DRESSING Red Wine Vinaigrette
First step is to peel and devein the shrimp and get them marinating in the dressing. The longer the better. While that is marinating, turn on the grill, and then chop the rest of the vegetables. It's important to keep in mind how long things take to cook, so I try to chop things that take longer smaller, so cooking times are even.
Once everything is chopped, it's time to start skewering. If you're letting people prepare their own, toss a tablespoon or two of dressing on the veggies and place in bowls from which they can help themselves. If not, brush the finished skewers with dressing on both sides.
Place the skewers on the heated grill. They won't take long to cook, so keep an eye on them. Again, the key is to balance the cooking time of the vegetables. Tomatoes always cause me a little trouble, but radishes are AMAZING on the grill. Keep turning your skewers, and give them another little brush with the dressing midway through.
Once the shrimp is cooked through and everything looks like it is just bursting with flavor, it's time to dine!