Shrimp And Onion Kebabs Food

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

SHRIMP KABOBS

Steps:

• Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl.
• Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night.
• Thread skewers with the shrimp and veggies.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

TROPICAL SHRIMP KABOBS

Steps:

• Place ingredients on skewers in the following order:.
• shrimp, pepper, onion, shrimp, orange, pineapple, shrimp, pepper, onion, shrimp, orange, pineapple, mushroom cap.
• Place kabobs in a 9"X11" pan; pour 1/2 cup Mr.
• Yoshida's sauce over kabobs.
• Cover and refrigerate for 30 minutes, turning kabobs after first 15 minutes.
• Grill kabobs over medium heat until shrimp turns pink, approximately 3 minutes per side.
• Baste kabobs with remaining 1/2 cup sauce while grilling.

BARBECUED SHRIMP N PEACH KABOBS

Steps:

• If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high. In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated. Thread shrimp, peaches, and onion alternately onto skewers. Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. . Serve with lime wedges.

SHRIMP AND ONION KEBABS

Steps:

• In a large saucepan of boiling water boil onions until tender, 3 to 4 minutes, and drain in a colander. When onions are just cool enough to handle, peel, leaving root ends intact. While onions are still warm, in a bowl stir together with 1/4 cup marinade. Marinate onions, covered and chilled, stirring occasionally, 1 day.
• If desired, shell shrimp (see note, above). In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, at least 1 hour and up to 4. Prepare grill. Soak skewers in warm water 30 minutes.
• Drain shrimp, discarding marinade. In a sieve set over a bowl drain onions and reserve marinade for basting. Thread 3 shrimp and 2 onions, alternating shrimp with onions, onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
• Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

CAJUN SHRIMP SKEWERS

Steps:

• Preheat a grill for cooking over medium-high heat.
• Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
• Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
• Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.