Ingredients
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12 wooden or metal skewers
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24 large Shrimp
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2 medium Zucchini
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6 big, fat Jalapeno Pepper
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12 cherry or grape Tomatoes
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Kosher Salt
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freshly ground Black Pepper
Directions
Steps
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1
Done
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Soak wooden skewers, if using, in water to cover for at least 30 minutes. Drain. |
|
2
Done
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Thread the shrimp and vegetables onto the skewers: Start with a round of zucchini and follow with a shrimp, jalapeño, and cherry tomato. Finish up with another zucchini round, shrimp, and jalapeño. The skewers can be assembled up to several hours before being cooked. Put them in a rectangular baking dish, cover with plastic wrap, and refrigerate. |
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3
Done
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Heat a gas grill to medium-high or build a charcoal fire and wait for the coals to just start turning ashy. |
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4
Done
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Brush the shrimp and vegetables lightly with olive oil and season them well with salt and pepper. Grill the skewers, turning them once or twice, until the shrimp are cooked through and the vegetables are softened and lightly browned, about 6 minutes. Serve hot or at room temperature. |
