- 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.
Mince garlic, halve mushrooms, and cut onion into 8 wedges.
Peel shrimp and remove veins.
In a large bowl, combine first seven ingredients (canola oil through lemon peel).
Pour 2/3 cup into a resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for at least 30 minutes.
Cover and refrigerate remaining marinade.
Drain and discard marinade.
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.