Bright Star Shrimp Kabob
16 - 16/20 count shrimp peeled and deveined
-2 cups extra virgin olive oil
-4 teaspoons salt
-4 teaspoons ground black pepper
-8 teaspoons dried oregano
-juice from 4 lemons squeezed
-8 teaspoons Tabasco sauce
-4 teaspoons fresh chopped garlic
-4 cooked button mushrooms
-4 cherry tomatoes
-4 pieces green bell pepper
-4 pieces red bell pepper
-4 wooden skewers
-4 cubes feta cheese
-4 servings cooked white rice
-8 pitted kalamatta black olives
-4 ounces butter
-peel and devein shrimp
-place shrimp in a mixing bowl, and season with salt, pepper, oregano, and fresh chopped garlic. Mix together, then add olive oil, lemon juice, and Tabasco sauce, mix together and refrigerate at least 2 hours. (Preferably overnight).
-skewer shrimp piercing from tail to head on skewer alternating each shrimp with each vegetable for each skewer.
-grill kabob over medium heat turning once until shrimp are cooked throughout.
-plate kabobs over white rice, crumble feta cheese over top of kabob.
-use kalamatta olives as garnish, and top kabob with a sprinkle of oregano, and drizzle of Greek butter.
1720 Valley View Drive