Shrimp and Zucchini Skewers
- serves 4
Elegant BBQ'd skewers from Laura Calder that will add a touch of French flair to your BBQ menu.
24 large shrimp, peeled and tailed
24 thin zucchini ribbons
¼ cup olive oil
½ tsp chili pepper flakes
1 Tbsp chopped fresh mint or basil
1 pinch Salt
1. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.