 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 cup butter, softened |
1 tablespoon grated orange zest |
2 tablespoons fresh orange juice |
1 shallot, minced |
1 tablespoon minced fresh chives |
1/4 teaspoon salt |
1/4 teaspoon cracked black pepper |
1 pound shrimp, peeled and deveined |
2 poblano chiles or 1 bell pepper, cut into pieces |
8 large cherry tomatoes |
warm bulgur wheat pilaf |
Directions:
1. Combine first 7 ingredients in a bowl.
2. Thread shrimp, chiles, and tomatoes on skewers. Brush with 1/4 cup butter mixture, and cover. Prepare pilaf.
3. Grill skewers over medium-hot coals 3 minutes on each side or until shrimp are done. Brush with remaining butter mixture.
4. Wine note: Natalie MacLean, author of Red, White, and Drunk All Over, suggests pairing the kebabs with Villa Maria Sauvignon Blanc, a refreshing New Zealand white. Its citrus and herbal aromas complement this dish.
|
|