Recipe courtesy of Laura Calder
Episode: French Barbecue
Print
Total:
3 hr 25 min
Prep:
20 min
Inactive:
3 hr
Cook:
5 min
Yield:
8 skewers
Level:
Easy
Total:
3 hr 25 min
Prep:
20 min
Inactive:
3 hr
Cook:
5 min
Yield:
8 skewers
Level:
Easy

Ingredients

  • 24 large shrimp, peeled and tailed
  • 24 thin zucchini ribbons*
  • 1/4 cup/60 ml olive oil
  • 1/2 teaspoon chile pepper flakes
  • 1 tablespoon chopped fresh mint or basil
  • Salt

Directions

Watch how to make this recipe.

Special equipment: wooden skewers soaked in water for several hours

Preheat a grill. Skewer the shrimp, with zucchini slices ribboned in between each piece. Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or thrice. Cook on the grill until the shrimp are pink and the zucchini is striped with grill marks, 3 to 5 minutes per side.

Cook's Note

Make ribbons using a vegetable peeler.

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