Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Extra-large shrimp 1/4 lb Baby zucchini and pattypan
-(about 1 1/2 lb) -squash OR
2 tb Extra virgin olive oil 1 md Zucchini AND
2 ts Worcestershire sauce 1 md Yellow squash, trimmed
1/2 ts Seasoned pepper -and cut into 1/2 inch
1/4 ts Salt -thick slices
Dash hot red-pepper sauce Alder or fruitwood chips

1. Remove shells from the shrimp but leave last tail segment attached.
Devein shrimp. In large bowl, combine shrimp, oil, Worcestershire
sauce, seasoned pepper, salt, and red-pepper sauce until well mixed.
Refrigerate 30 minutes to marinate.

2. Meanwhile, in heavy 4-quart saucepan, heat 2 inches water to boi1-
ing. Add zucchini and squash; cook just until crisp-tender-about 2
minutes. Drain vegetables and rinse with cold water. Add vegetables
to shrimp mixture and toss until coated with seasonings.

3. Heat coals or wood in a grill until hot, and soak wood chips in
water for 30 minutes. lightly oil or coat grill rack with nonstick
vegetable cooking spray and set aside.

4. Drain wood chips and place on hot coals. Heat the grill rack. To
make kabobs, on each of 6 long metal skewers, alternately thread
shrimp and vegetables. Place kabobs on hot grill rack about 3 inches
above hot coals. Grill kabobs for 1 to 2 minutes per side or until
shrimp are firm and pink.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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