Shrimp and Vegetable Kabobs with Lemon Caper Dip

shrimp kabobs

Click here for details on ZoZo's Kitchen or The ZZQ Restaurant.



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.

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