Spicy Glazed Shrimp and Vegetable Kabobs

Spicy Glazed Shrimp and Vegetable Kabobs
Photo by Beth Dreiling Hontzas

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons spicy brown mustard
  • 16 7- to 8-inch wooden skewers
  • 1 ½ pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons honey
  • + 24 more ingredients
    • 2 zucchini, cut into 1/4- to 1/2-inch slices
    • 3 yellow squash, cut into 1/4- to 1/2-inch slices
    • 3 yellow squash, cut into 1/4- to 1/2-inch slices
    • 16 7- to 8-inch wooden skewers
    • 1 tablespoon olive oil
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 2 tablespoons honey
    • Salt and pepper to taste
    • 2 zucchini, cut into 1/4- to 1/2-inch slices
    • ¼ teaspoon salt
    • 1 tablespoon Caribbean jerk seasoning
    • 2 tablespoons spicy brown mustard
    • ¼ teaspoon salt
    • Salt and pepper to taste
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 tablespoon Caribbean jerk seasoning
    • 2 tablespoons spicy brown mustard
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • 2 tablespoons olive oil
    • 1 ½ pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
    • 2 tablespoons honey
    • 16 7- to 8-inch wooden skewers

Soak wooden skewers in water 30 minutes. Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. Brush vegetable ...

View full recipe at My Recipes

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