This Mediterranean Grilled Shrimp & Veggie Kebab recipe from Chef Teri is filled with flavors that everyone in the family and among your friends will enjoy. All of the ingredients work together in a way to perfectly bring out the incredible charred veggies and fresh shrimp. Try this simple and tasty recipe for yourself the next time you grill in your backyard!
1.5 pounds of shell-on shrimp, peeled and deveined (tails off optional)
For the marinade:
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons minced fresh oregano
1 tablespoon dry Mexican oregano, crushed finely
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
3 cloves fresh garlic, grated on microplane
¼ cup & 2 tablespoons extra virgin olive oil
Combine with marinade:
1 red onion, diced
1 red pepper, stemmed, seeded & diced
1 yellow pepper, stemmed, seeded & diced
1 zucchini, cut into 1-inch rounds
For the brine:
1 cup hot water in large container
2 tablespoons fine sea salt
1 tablespoon & ¾ teaspoon sugar
Begin by preheating the grill on a high setting for at least 10 minutes.
Make the marinade by whisking together the red wine vinegar, lemon juice, two types of oregano, sea salt, black pepper, grated garlic, and olive oil all into a large bowl. Taste & alter as needed.
Cut the veggies and combine with the marinade for up to 2 hours.
Create the brine for the large container, and once the mixture has dissolved, pour in 7 cups of cold water. Place the shrimp in the brine and cover the container and refrigerate for 15 minutes.
Drain the shrimp from the brine of the large container and then pat them dry.
Assemble the kebabs by skewering the shrimp from the bottom and top of the tail and then alternating between pieces of shrimp and veggies.
Cook the kebabs until well-grilled and brushing occasionally with any extra marinade. Serve with rice or salad once done or cool.