 |
12
medium shrimp, peeled and deveined |
|
8
cherry tomatoes, sliced in half |
|
3
zucchini |
| Marinade
|
|
4
tablespoons extra virgin olive oil |
|
2
cloves of garlic, sliced thinly |
|
1
teaspoon flat leaf parsley, chopped |
|
1
teaspoon dried oregano, or 2 teaspoons |
|
fresh
oregano chopped |
|
2
½ ounces white wine |
|
salt
and fresh ground black pepper to taste |
| |
Wood skewers |
|
|
Stand
the skewers in a pitcher or glass of water and soak for about 20
minutes. To make the marinade place all of the ingredients into
a stainless steel or glass bowl. Marinate the shrimp for 30 minutes.
Slice the zucchini lengthwise
on the large slice of a grater into long thin strips. Brush the
zucchini with the marinade. Roll the shrimp into the zucchini and
slide onto the skewer. Alternate the shrimp with the cherry tomatoes
until each skewer has 3 shrimp. Before grilling, brush the skewers
again with the marinade.
Place the skewers on a
grill or under a broiler and cook for about 6 minutes, turning once.
Brush the skewers with the marinade during the cooking.
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