1 pound large shrimp, peeled
1 cup cherry tomatoes
2 zucchini, cut into 1” rounds
1 red onion, cut into 1” wedges
1/4 cup fresh lime juice
6 tablespoons fresh chives, minced
6 tablespoons olive oil
1 teaspoon fresh black pepper
2 teaspoons salt
Place the shrimp and the vegetables on skewers and then into a 9x 13 non-reactive (enamel or stainless steel) pan. Combine all marinade ingredients in one bowl and coat the kebobs. Let marinate for at least 1/2 hour. If you’d like to work ahead, they can be marinated for up to 24 hours. Meanwhile, prepare the salsa.
When you are ready to grill the kabobs, heat the grill to medium high heat. Place all of the vegetable kabobs in one layer on the grill if you can and cook 8-10 minutes, turning occasionally. When the vegetables are half way, put the shrimp kabobs on the grill and cook for 3-4 minutes.
This is just so lovely and fresh, we couldn’t stop eating it.
1 mango, peeled and diced
juice of 1/2 lime
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
About 1 1/2 cups.