Yields
4 servings
Elegant BBQ’d skewers from Laura Calder that will add a touch of French flair to your BBQ menu.
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ingredients
24
large shrimp, peeled and tailed
24
thin zucchini ribbons
¼
cup olive oil
½
tsp chili pepper flakes
1
Tbsp chopped fresh mint or basil
1
pinch Salt
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directions
Step 1
Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.