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Epicurious

Shrimp Kabobs with Lemon Wedges and Cilantro

Cooks' Note

To keep bamboo skewers from burning, soak them in warm water for at least 30 minutes before using. Cooking times may be a bit shorter for metal skewers, which conduct heat.

Recipe information

  • Yield

    Makes 8

Ingredients

1/2 cup loosely packed cilantro leaves, chopped
1/2 cup extra-virgin olive oil
2 pounds large shrimp (about 32)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Preparation

  1. Step 1

    Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.

    Step 2

    Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.

    Step 3

    Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSkewerCilantroHerbs & SpicesShrimpShellfishSeafoodLemonCitrusFruitMainDinnerLunchGluten FreeNut FreeDairy FreeKetoEasyQuick5 Ingredients or FewerWeeknight MealsGrillingCookbooks
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