Mediterranean Shrimp Kabobs

These beautiful, colorful shrimp kabobs will be the first appetizer to fly off your cocktail party table! MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

1/2

teaspoon grated lemon peel

tablespoons lemon juice

1/2

teaspoon crushed red pepper

1/2

teaspoon salt

cloves garlic, finely chopped

tablespoon olive oil

uncooked deveined peeled large shrimp, tail shells removed

cherry tomatoes

(5-inch) cocktail skewers

small basil leaves

pitted kalamata olives

oz feta cheese, cut in 24 (about 3/4-inch) cubes

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1

Set oven control to broil. Spray large rimmed baking pan with cooking spray. In medium bowl, mix lemon peel, lemon juice, red pepper, salt, garlic and oil. Add shrimp; toss to coat. Spread shrimp in single layer in pan.
2

Broil shrimp with tops 4 inches from heat 3 to 5 minutes, turning once, until shrimp are pink and firm. Drain; transfer to medium bowl. Cover; refrigerate 30 to 35 minutes or until chilled.
3

Meanwhile, thread cherry tomatoes onto skewers. Fold basil leaves in half, and thread onto skewers. Thread head ends of shrimp, followed by olives, then tail ends of shrimp. Finally, thread feta cubes onto skewers. Serve immediately, or refrigerate up to 4 hours before serving.

If you have trouble threading the shrimp and olives simultaneously, place the olives inside the shrimp before threading.
These kabobs look great standing or laid flat. If you’d prefer that a few of them stand in the center of your platter, don’t push the cocktail pick all the way through the feta so that the bottom of the cheese creates a flat surface.