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Servings: 4

  • 3/4 cup canola oil
  • 1/3 cup lemon juice
  • 1 1/2 tsp ground black pepper
  • 2 clove garlic
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp grated lemon peel
  • 16 large shrimp
  • 1 onion
  • 8 large mushrooms
  • 8 grape tomatoes

Serve as a great appetizer or main dish.


  1. Mince garlic, halve mushrooms, and cut onion into 8 wedges.

  2. Peel shrimp and remove veins.

  3. In a large bowl, combine first seven ingredients (canola oil through lemon peel).

  4. Pour 2/3 cup into a resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for at least 30 minutes.

  5. Cover and refrigerate remaining marinade.

  6. Drain and discard marinade.

  7. On 8 skewers, thread shrimp and vegetables. Grill, covered, over medium heat for 2 to 3 minutes of each side or until shrimp turn pink, turning once and basting frequently with reserved marinade.

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