Shrimp and Vegetable Kabobs with Lemon Caper Dip
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2 pounds giant shrimp, U 10 size, peeled and deveined
1 yellow squash cut same into ¾” pieces
1 zucchini cut into ¾” pieces
1 red onion wedged
1 cup grape tomatoes
3 lemons zested and juiced
3 ounce limoncello
3 bunches oregano, leaves removed and bruised
1 cup extra virgin olive oil
Skewers soaked in water for ½ hour
Combine the lemon juice and zest limoncello, oregano, and olive in a plastic bag. Mix thoroughly. Put shrimp and veggies in bag and toss to coat, place in refrigerator and marinate for 30 minutes.
Preheat a grill to medium high heat. Skewer the shrimp and vegetables with ¼” space between each item. Cook each skewer for 3 minutes, turn and cook another 1-2 minutes, basting with the marinade. Serve hot with lemon caper dip on the side.
Lemon Caper Dip:
3/4 cup mayo
1 tablespoon shallot minced
1 tablespoon Dijon mustard
1 tablespoon chopped capers
1 tablespoon oregano
1 lemon juiced and zested
1 tablespoon honey
Salt and pepper to taste
Combine all ingredients in mixing bowl and put in refrigerator for ½ hour to let ingredients meld together.