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Super easy with a delightful crunch.


  • 2 lbs. medium shrimp, shelled and deveined
  • 2 TB. olive oil, divided
  • 2 TB. vegetable oil
  • 1-2 TB. ITALIAN HERB MIX or TUSCAN SUNSET SEASONING
  • 1/2-1 tsp. GRANULATED GARLIC POWDER
  • 1/2-1 tsp. salt, optional
  • 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1 Cup bread crumbs
  • 16-24 wooden skewers, depending on shrimp size
       

Place the shrimp in a bowl. Add the vegetable oil and 1 TB. olive oil and toss to coat. Add the ITALIAN HERB, GARLIC, salt and PEPPER and mix well. Start with the smaller amounts of seasonings and add more to taste. Add the bread crumbs and toss to coat. Cover and refrigerate for 2-6 hours. So the ends of the skewers donít burn off, soak them in water for the last hour the shrimp are in the fridge. Spray or brush the grill grate with oil before heating the grill so the breading doesnít stick. Thread the shrimp onto the skewers. Use 4 shrimp per skewer. Be careful that the bread crumbs donít fall off while skewering. If there is a lot of breading leftover in the bowl, press it into the shrimp wherever it looks like it needs some. Sprinkle the skewers with the remaining olive oil and grill over medium coals until thoroughly cooked, 6-8 minutes, turning the skewers at least once to cook evenly.

Prep. time: 30 minutes plus marinating time
Cooking time: 6-8 minutes
Serves: 6-8

Nutritional Information:
Servings 8; Serving Size 3 skewers (134g); Calories 240; Calories from fat 90; Total fat 10g; Cholesterol 170mg; Sodium 270mg; Carbohydrate 11g; Dietary Fiber <1g.



Description
Price
Qty
Italian Herb Mix .2 oz. 1/4 cup jar
$2.85
Tuscan Sunset 0.5 oz. 1/4 Cup jar
$3.55
Garlic Powder Granulated 1.3 oz. 1/4 cup jar
$3.79
Penzeys Freshly Ground Pepper 1.1oz 1/4 cup jar
$3.45


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