Grilled Shrimp and Ripe Olive Skewers

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The Cooking Light Cook's Essential Recipe Collection - Grilling: 58 essential recipes to eat smart, be fit, live well

Home Page > Kitchen and Cuisine > Recipes

Grilled Shrimp and California Ripe Olive Skewers

This recipe comes to us courtesy of California Ripe Olives

Ingredients

• 2 dozen California ripe olives, whole, pitted 2 dozen

• 2 dozen (3/4 lb.) medium shrimp, peeled and deveined, tail-on (350 g)

• 1 dozen cherry tomatoes

• 3/4 cup reduced fat mayonnaise

• 2 tablespoons Dijon mustard

• 1 1/2 tablespoons lemon juice

• 1 tablespoon capers, chopped

• 1 tablespoon garlic, minced

• 1/4 cup basil, chopped

• Dash black pepper, coarsely ground

Directions

1. Soak 12 (8-inch/20 cm) bamboo skewers in warm water for 15 minutes. String each skewer with a California ripe olive, shrimp, cherry tomato, shrimp and California ripe olive.

2. Place full skewers in a shallow baking dish, cover with plastic wrap and set aside. Whisk together mayonnaise, mustard, lemon juice, capers, and garlic until well blended. Stir in basil and season with black pepper. Remove 1/4 cup of dressing to use as marinade and reserve remainder, covered and refrigerated, for dipping sauce.

3. Preheat grill to medium. Unwrap skewers and brush both sides with dressing. Grill for 2-3 minutes on each side until shrimp are pink and tomatoes are slightly charred. Transfer cooked skewers to a clean plate and serve with reserved caper, basil dipping sauce.

Serves 6.

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Kitchen and Cuisine