Today I’m taking you in the Kitchen for a summertime kabob recipe that is easy, healthy and delicious. You’ve got to try my recipe for Spicy Shrimp and Summer Squash skewers. They’re a real crowd pleaser and are a perfect excuse to fire up that grill! This was another one of the dishes that I prepared on the July Pledge drive on KIXE Channel 9 to promote our new local program Delicious Discoveries with Daniella Malfitano. The program will premier on Saturday, September 29 at 9AM on Channel 9. Remember to tune in each Saturday as I’ll highlights the local farms, ranches, vineyards, orchards, markets and more throughout your hometown. I’ll lead you from the source to the main course and show you all of the local delights of your neighborhood through its food. Join me each week as I uncover the delicious discoveries of your culinary community!
Spicy Shrimp and Summer Squash Skewers
1 lb large shrimp (16-20’s), deveined and tails off
1 large zucchini, large dice
1 large yellow straightneck squash, large dice
½ cup extra virgin olive oil
3 tablespoons melted butter
4 cloves garlic, minced fine
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon smoked paprika
1 teaspoon cumin
Clean the shrimp by removing the tails and internal vein, then rinse quickly. Dry the shrimp on a paper towel. Weave the zucchini, shrimp and yellow squash onto the skewers keeping a consistent pattern. In a small bowl combine the oil with the melted butter, minced garlic, salt, pepper, cayenne pepper, chili powder, smoked paprika, and cumin and whisk to combine. Brush this flavorful and spicy oil over the skewers and grill until the vegetables are tender and the shrimp are cooked through.