Shrimp shish kebab w/infused oil #recipe from @DarylWoodGerber

From Daryl aka Avery:

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And now...for a delicious recipe.

This summer, I've really been getting into infusion oils. What are they? Oils "infused" with other flavors like rosemary, thyme, lavender, lemon, herbes de Provence, and more. I was gifted some infusion oils for the holidays and hadn't quite gotten around to using them, but in May, I decided to go for it. I've been grilling using them ever since. They add a subtle flavor to all my fish dishes and to lamb, pork, chicken, etc. Haven't tried any on a steak. Don't think I will.  LOL

This last week, I decided to try them on shrimp kebabs. Loved it!

You can make your own infusion oils. I haven't done to yet, but I found this blogger, A FAMILY FEAST, who gives you the steps to do it. Also JUST PUTZING AROUND THE KITCHEN. I'll try making them in a few weeks, after I turn in two books. Until then, you can check these bloggers out.  If you don't want to make your own, you can purchase infused oils at lots of places, like Williams-Sonoma, etc. 

I am using Pour Olive brand. For today's recipe, I used infused lemon.

SHRIMP KEBABS

(serves 2)

7-8 large shrimp per person

1 zucchini cut in thick slices

1 red onion cut in eighths

1 teaspoon herbs (your choice)

Brush all the items with infused oil. Lace them on a skewer, alternating textures and colors. 

Sprinkle with a dash of herbs of your choice. I used Parisienne herbs by Penzey's.

Light your grill to medium-high, about 350-400 degrees. Brush or spray the grill with olive oil.

Grill the kebabs (use oven mitts to rotate them - the metal gets hot). Cook about 6-10 minutes, rotating 2-3 times.

Serve on the skewer or off.

Very easy! Pretty. Tasty.

Savor the mystery!

*

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