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Nutrition Facts
Serving Size 1 appetizers 52g Recipe makes 15 appetizers)
Calories 52
Calories from Fat 18		(34%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 78mg		3%
Potassium 101mg		2%
Total Carbohydrate 1.4g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 6.6g		13%
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Scampi Shrimp Skewers

Recipe #164089 | 31 min | 25 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lauralie41
Apr 12, 2006

A great shrimp recipe for grilling season. This is a kitchen tested recipe from a popular magazine.

15 appetizers (change servings and units)

Ingredients

1 lb shrimp, in shells medium (fresh or frozen approximately 26 to 30 per pound)
1 tablespoon margarine or butter
1 tablespoon olive oil or cooking oil
2 garlic cloves, minced
3 tablespoons dry white wine
2 tablespoons fresh parsley, snipped
1/2 teaspoon lemon peel, finely shredded
1/8 teaspoon ground black pepper
6 green onions, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Directions

1
If your shrimp is frozen, thaw before using. Peel shrimp leaving tails intact and devein.
2
In a small saucepan using medium-high heat, melt margarine or butter and oil. Add garlic and cook for 2 minutes; remove from the heat and stir in wine, parsley, lemon peel, and ground pepper. Set aside.
3
Using 6-inch long appetizer skewers (if wooden skewers soak for at least 30 minutes in water to avoid scorching)thread shrimp, green onion, and pepper pieces and brush with garlic mixture.
4
Grill the shrimp and vegetable skewers on a grill rack directly over medium heat for approximately 6 to 8 minutes or until shrimp turns pink. Turn once and brush with garlic mixture halfway through grilling. Serve immediately.

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Featured Reviews for This Recipe

From: KateL

On May 18, 2009

What's not to love? Wonderful intro to the barbecue season, "shrimp on the barbie"! I had issues basting the shrimp properly, but I blame that on it being my first time to grill kebabs on the grill. Guess I'll have to practice . Served with steamed brown rice, broccoli, carrots, sugar snap peas, and water chestnuts; DH had Foster's Lager and I had an Australian white wine by Yalumba, South Australia "Viognier", a rare grape variety that is "rich, luscious, and silky with citrus, tropical fruit and lychee flavors. Thanks for sharing this recipe, Lauralie. Made for ZWT5 as "Slice of Lime Babe" KateL of the Bodacious Brickhouse Babes.

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From: Lavender Lynn

On May 16, 2009

Yep, shrimp on the barbie! The scampi-based marinade was wonderfully balanced, though more would have been welcome. Very colorful and pretty, delicious, and cooked to perfection on the gas grill. Made for Zaar World Tour 5.

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