Shrimp, Cantaloupe Kabobs

Print PrintShare with Friends

Prep:

Be sure to soak your skewers for one hour before skewering. You will have 2-3 shrimp per kabob. This can be served on a bed of couscous or orzo pasta for a (Poli' oreo' fagito') excellent meal or served without as an appetizer. This can be broiled as well.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   6 cherry tomatoes
  • add   6 white pearl onions
  • add   2 tablespoons yogurt
  • add   1/4 teaspoon pepper
  • add   1 teaspoon parsley
  • add   1/2 teaspoon minced garlic
  • add   2 tablespoons fresh lemon juice
  • add   6 one inch cubes fresh cantaloupes
  • add   1 lb peeled deveined extra large shrimp
  • add   6 one inch pieces red peppers
  • add   1 tablespoon olive oil
  • add   1 teaspoon brown sugar
  • add   1 teaspoon fresh oregano

Instructions

  1. Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
  2. Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
  3. Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
  4. Discard marinade.
  5. Grill 4 to 5 inches from heat 2 to 3 minutes on each side.