Grilled Shrimp and Vegetable Kebabs

Name: Grilled Shrimp and Vegetable Kebabs
Yield: Serves 4 to 6
Ingredients: , Salt and pepper; 2 tablespoons, sugar; 1 1/2 pounds, jumbo shrimp (16 to 20 per pound), peeled and deveined; 3 large red or, yellow bell peppers, stemmed, seeded, and cut into ¾-inch-wide by 3-inch-long strips; 24 , cremini mushrooms, trimmed; 12 , scallions, cut into 3-inch lengths; 2 tablespoons, vegetable oil; 1/4 cup, lemon juice (2 lemons); 1/4 cup, extra-virgin olive oil; 2 teaspoons, minced fresh thyme; 1 , garlic clove, minced; 1/2 teaspoon, salt; 1/4 teaspoon, Dijon mustard; 1/8 teaspoon, pepper

19 comments

Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

Main Courses

Fish & Seafood

Grilling & Barbecue

Can shrimp and vegetables ever achieve perfection on a single skewer?

SERVES4 to 6

TIME2¼ hours

has video

WHY THIS RECIPE WORKS

Shrimp and vegetable kebabs are notoriously difficult to cook because the shrimp inevitably overcook in the time it takes most vegetables to pass from raw to their crisp-tender ideal—and so you end up serving either rubbery shrimp or underc...

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