Shrimp, Cantaloupe Kabobs

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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.

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Ingredients [?]

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  • 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


  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.