Grilled Shrimp Kabobs with Fresh Herbs

 

12

sprigs rosemary (6 inches long)

1/4

cup fresh lemon juice

3

tablespoons olive or vegetable oil

1/2

teaspoon salt

1/2

teaspoon pepper

24

fresh large basil leaves

24

deveined peeled large shrimp (1 1/2 lb)

12

small pattypan squash, cut in half

24

cherry tomatoes

24

large cloves garlic

• 1 Strip leaves from rosemary sprigs, leaving 1 inch of leaves at top; set aside. Measure 1 tablespoon rosemary leaves; chop. In small bowl, mix chopped rosemary leaves and remaining marinade ingredients.
• 2 Wrap basil leaf around each shrimp. For each kabob, thread shrimp, squash half, tomato and garlic clove alternately on stem of rosemary sprig, leaving 1/4-inch space between each piece. (Start threading at stem end, pulling through to leaves at top.)
• 3 In ungreased 13x9-inch (3-quart) glass baking dish, place kabobs. Pour marinade over kabobs. Cover and refrigerate 20 minutes. Heat gas or charcoal grill. Remove kabobs from marinade; reserve marinade. Place kabobs on grill. Cover grill; cook over medium heat about 12 minutes, turning and brushing with marinade 2 or 3 times, until shrimp are pink. Discard any remaining marinade.