Grilled Shrimp Kabobs
Jumbo Shrimp are customarily sold by the count, which expresses the approximate range of shrimp in a pound. For instance, if you were to purchase shrimp with a count of 16/20, you could expect to get about 16 to 20 shrimp per pound. The smaller the count, the larger the shrimp.
Ingredients
- 1 1/2 lb jumbo shrimp peeled and deveined
- 8 12-in long skewers
- 8 oz whole baby portabella mushrooms
- 2 teaspoons canola oil
- 1 tablespoon Greek seasoning
Instructions
- Place shrimp and mushrooms on skewers; brush with oil and sprinkle with Greek seasoning.
- Grill 3–4 minutes on each side or until shrimp are pink and opaque, and mushrooms are tender.
- 3.
Other Preparation Methods
- Boil: Bring enough water to cover shrimp to a boil in a stockpot. Add 3 tablespoons seafood seasoning and 1 1/2 lb shrimp to water; boil 4–6 minutes or until shrimp are pink and opaque. Serve with a rémoulade sauce.
- Pan-Fry: Preheat 1/4 cup oil in large sauté pan on medium. Dip 1 1/2 lb shrimp in egg whites, then coat with crushed rice cereal. Fry shrimp 3–4 minutes on each side or until shrimp are pink and opaque. Drain on paper towels; season with salt and pepper.