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Red Lobster Grilled Shrimp Kabobs

recipe at a glance
ready in: under 30 minutes
serves/makes:   6
  

recipe id: 36981
cook method: outdoor grill, stovetop

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ingredients

1/2 cup melted butter
1/2 teaspoon chopped garlic
1 medium onion, cut into 1/2" wedges
2 medium tomatoes, cut into wedges
2 medium zucchini, cut into 1/2" pieces
36 shrimp, peeled and deveined with tail on
salt and pepper

directions

Combine melted butter and garlic; reserve.

Peel the onion and cut from top to bottom. Place cut side down and cut each half into six wedges (widest part of the onion should be 1/2"). Break wedges apart so two or three layers of onion stay together. Steam the onions approximately 3 minutes to soften slightly.

Remove the core from the tomato. Slice the tomato in half from top to bottom. Place cut side down and cut each half into three wedges. Remove the pulp and seeds from each wedge.

Cut zucchini into 1/2 slices. Cut small slices (1 1/2" diameter or less) into two pieces; cut large slices (over 1 1/2" diameter) into three pieces lengthwise (do not cut into wedges).

Thread items onto skewer in this order, three shrimp (about 1/2 from the thick end), onion wedge, zucchini, tomato, three shrimp, onion wedge, zucchini, tomato, three shrimp.

Brush skewers with butter mixture. Sprinkle with salt and pepper. Refrigerate until ready to cook.

Lightly brush charcoal grill rack with oil, place skewer on grill rack and cook over medium coals until shrimp are done and vegetables cooked, about 8 - 10 minutes. Turn once or twice while cooking to prevent burning. Or place on broiler pan. Broil about 4 inches from source of heat for 8 minutes, turning once while cooking.

Optional ingredients: mushroom caps, cherry tomatoes, yellow squash pieces, pineapple chunks, olives

added by

Becca

nutrition

199 calories, 16 grams fat, 6 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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