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.

109 Ratings
Directions for: Shrimp and Zucchini Skewers


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.

See more: Vegetables, Appetizer, Shellfish, French, Dinner, Grill, Lunch, Main, Party Favourites

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