Shrimp Kebabs with Honey-Mustard Glaze
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1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
Pinch dried sage
24 large uncooked shrimp, peeled, tails intact
4 red bell peppers, cut into 2-inch pieces
4 yellow bell peppers, cut into 2-inch pieces
1 red onion, cut into 1-inch pieces
12 large mushrooms
12 cherry tomatoes
12 bamboo skewers, soaked 30 minutes in water
To make glaze, mix honey, Dijon mustard, lemon juice and sage in small bowl. Alternate shrimp and vegetables on bamboo skewers.
Heat grill to medium-high. Brush kebabs with glaze. Grill until shrimp are cooked through, basting occasionally, about 3 minutes per side. Transfer to platter and serve.
Linda Enders Port Byron