Mexicana Shrimp & Vegetable Kabobs
Peel shrimp, leaving tail intact. Clean and cut vegetables.
12 jumbo, tail on, raw shrimp
6-8 baby portobello mushrooms, halved or quartered, depending on size
1 zucchini squash, sliced in 3/4 inch pieces
6-8 mini red and orange sweet peppers, seeded and cut in half
Mix marinade ingredients.
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
Place shrimp and vegetables in a large zipper storage bag. Pour over marinade.
Refrigerate for at least 30 minutes.
Assemble kabobs, alternating colors on skewers. Bake at 325 F. for 15 minutes.
I drained the marinade after cooking and added it to the falafel salad.
(Serves 5)Saute garlic and scallion in oil.
1 garlic clove, minced
1 scallion, diced
1 teaspoon olive oil
Add water, bulgur, garbanzo beans and edamame. Boil for 7 minutes.
2/3 cup bulgur wheat
2 cups water
1/3 cup garbanzo beans (I use the frozen cooked without salt version)
1/3 cup edamame, shelled
Stir in juice, marinade and oil. Refrigerate overnight.
3 tablespoon lemon juice
1 tablespoon canola oil
Drained marinade from cooked kabobs
Add tomato and parsley.
1 romano tomato, diced
1/3 cup fresh snipped parsley
This recipe was inspired by Food and Wine magazine.
We enjoyed a nice cold wedge of watermelon with our meal in very quiet surroundings. I love this park, operated by the City of Fairmont in West Virginia. This was once a horse farm, where the horses that pulled the Fairmont Fire Engines were turned out to pasture.
Have a great week!