Food Lion Kitchen: Grillin Shrimp Skewers! - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Food Lion Kitchen: Grillin Shrimp Skewers!

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Shrimp Kebabs


•1 pound shrimp

•1/4 cup olive oil

•1 tablespoon minced garlic

•2 teaspoons lemon juice

•1/4 teaspoon pepper

• pinch of parsley, finely chopped

• Salt and pepper

• butter (lightly)

• Pineapple cut into chunks

• Red onion cut into chunks

• Mushrooms

• Cherry tomatoes

• 1/2 Green Pepper

• 1/2 Red Pepper

• 1/2 Yellow Pepper


2 hours prior to grilling or baking, prepare the marinade. Mix olive oil, lemon juice, pepper,

parsley, and garlic. Place marinade in large freezer bag or container with lid

Rinse and dry thawed shrimp. Add to marinade and place bag in refrigerator until ready to grill.

Remove shrimp from marinade and discard marinade. If using metal or steel skewers, lightly coat

them with oil. Thread shrimp and veggies alternating on the skewers.

Spray the grill lightly with cooking oil to prevent sticking. Add shrimp kebabs. Cook for about 5

minutes, or until shrimp turns pink. Don't overcook!

If using the oven, set temperature to 375. Bake kabobs for about 20 minutes turning kabobs

halfway through cooking.

Serve shrimp kebabs over a flavorful quinoa of your choice.

Another note, if you are using wooden skewers, soak them in advance before grilling or baking.




Summer White Sangria

I am definitely a red wine lover, but you can't beat a good white sangria in the warm summer

with a fresh meal. You always want your sangria to be well chilled when it's served. So, instead of

diluting all of the flavors in the punch bowl or glass pitcher with melting ice, set out an ice

bucket instead. Guests can fill their glass with ice as they refill their glass, rather than drinking

diluted sangria.


12 to 15 servings


2 (750-ml) bottles white wine, chilled

1 cup brandy

2 navel oranges, sliced

1 lemon, sliced

1 lime, sliced

1/4 cup superfine sugar


Pour the wine and brandy over the fruit and sugar in a large serving bowl. Stir until the sugar is

dissolved. Stick a ladle in the sangria so people can serve themselves and have a full bucket of

ice by the side of the bowl. (Don't let the ice run out.)

Original Recipe Dave Lieberman,