Grilled shrimp shish kabobs
This eve the warm weather spurred me to make a summer treat, shish kabobs.
I decided to go with a lemon garlic marinade as follows:
3/4 cup Olive oil
1/4 cup lemon juice
4 cloves garlic (minced)
3 Tbsp kosher salt (to taste)
1 Tbsp Cracked pepper
2 Tbsp Smoked paprika
1 Tbsp Onion Powder
This all combined in a medium bowl and was set aside. Meanwhile the usual B!tch work had to be done.
20 shrimp thawed in cold water and peeled
2 onions peeled and quartered
8 oz package of white mushrooms washed with stems removed
2 zucchinis washed and cut into 3/4" chunks
Feel free to pick your path for this next part.
With the built up tranquility/rage gained from peeling 20 F*@%ing shrimp and chopping all the vegetables, it is now time to combine the ingredients onto the skewers/stab every shrimp that refused to peel easily. No hints as to which path I went btw.
Up next was the easy time of marinating the kabobs to give them a delicious flavor. Kabobs are placed grilling tray, spaced evenly, and swathed with the marinate. This is done three or four times with the kabobs rotated each time.
For an added starch, the decision came down to rice noodles. a 8 oz packaged worked well. The noodles were boiled on high for 6 minutes and drained in a colander while the kabobs are glistening on the barbie which brings us to the fun part of this journey:
Coooking Onnnn the Grillllll!! (innn spaaaace..)
With the kabobs thoroughly covered in the tasty lemon garlic marinate, they are placed on the grill at high heat for a few minutes to char the shrimp and unlock the flavor of the mushrooms and zucchini. Each kabob is turned every two minutes for about 4 minutes. Then the heat is then turned down to medium and the grill cover is closed with the occasional flipping as the sides of the shrimp start to turn red.
After the third revolution, a test kabob comes out and a shrimp is tried for necessary scientific purposes (taste testing to make sure all is well and they are cooked thoroughly). After testing has completed, each kabob comes out of the grill and back onto the tray. Done right they look like this:
Combined with the noodles it looks like this:
(mmmm glistening kabobs....aughhlaughhhjllaughh)
Combined with a little bit of the marinade for the noodle sauce you get this:
Well this is the first of hopefully many entries of MTGrill, so I hope you enjoyed this and aloha to all.
I decided to go with a lemon garlic marinade as follows:
3/4 cup Olive oil
1/4 cup lemon juice
4 cloves garlic (minced)
3 Tbsp kosher salt (to taste)
1 Tbsp Cracked pepper
2 Tbsp Smoked paprika
1 Tbsp Onion Powder
This all combined in a medium bowl and was set aside. Meanwhile the usual B!tch work had to be done.
20 shrimp thawed in cold water and peeled
2 onions peeled and quartered
8 oz package of white mushrooms washed with stems removed
2 zucchinis washed and cut into 3/4" chunks
Feel free to pick your path for this next part.
With the built up tranquility/rage gained from peeling 20 F*@%ing shrimp and chopping all the vegetables, it is now time to combine the ingredients onto the skewers/stab every shrimp that refused to peel easily. No hints as to which path I went btw.
Up next was the easy time of marinating the kabobs to give them a delicious flavor. Kabobs are placed grilling tray, spaced evenly, and swathed with the marinate. This is done three or four times with the kabobs rotated each time.
For an added starch, the decision came down to rice noodles. a 8 oz packaged worked well. The noodles were boiled on high for 6 minutes and drained in a colander while the kabobs are glistening on the barbie which brings us to the fun part of this journey:
Coooking Onnnn the Grillllll!! (innn spaaaace..)
With the kabobs thoroughly covered in the tasty lemon garlic marinate, they are placed on the grill at high heat for a few minutes to char the shrimp and unlock the flavor of the mushrooms and zucchini. Each kabob is turned every two minutes for about 4 minutes. Then the heat is then turned down to medium and the grill cover is closed with the occasional flipping as the sides of the shrimp start to turn red.
After the third revolution, a test kabob comes out and a shrimp is tried for necessary scientific purposes (taste testing to make sure all is well and they are cooked thoroughly). After testing has completed, each kabob comes out of the grill and back onto the tray. Done right they look like this:
Combined with the noodles it looks like this:
(mmmm glistening kabobs....aughhlaughhhjllaughh)
Combined with a little bit of the marinade for the noodle sauce you get this:
Well this is the first of hopefully many entries of MTGrill, so I hope you enjoyed this and aloha to all.
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