Shelly's Recipe

SHRIMP SKEWERS

Category: Kabobs/Kebobs/Skewers

2 tbsp minced fresh parsley leaves
2 scallions , minced
2 tsp vegetable oil
1 clove garlic , minced
1/4 tsp table salt
1/8 tsp ground black pepper
2 lbs large shrimp , peeled and deveined
30 bamboo skewers

Lemon-Thyme Mayonnaise
1 tbsp fresh lemon juice
2 tsp minced fresh thyme leaves
1 cup mayonnaise
Table salt and ground black pepper

Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.

Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the shrimp and gently toss to coat. Thread 2 shrimp onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil by using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges.

Broil the shrimp for about 6 minutes, flipping them over halfway through cooking, until they are pink and the herbs are toasted. Serve at once with the mayonnaise.

Lemon-Thyme Mayonnaise: Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days. Serves 10 to 15

NOTES: Choose large shrimp so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist.

Broil the shrimp six inches from the heating element so that they cook quickly, but don’t burn.

Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.