Shrimp Kebabs with Honey-Mustard Glaze
List of Ingredients
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
Pinch of dried sage
24 large uncooked shrimp, peeled, tails intact
4 red bell peppers, cut into 2-inch pieces
4 yellow bell peppers, cut into 2-inch pieces
1 red onion, cut into 1-inch pieces
12 large mushrooms
12 cherry tomatoes
12 bamboo skewers, soaked 30 minutes in water
Recipe
Mix honey, Dijon mustard, lemon juice and sage in small bowl. Alternate shrimp and vegetables on bamboo skewers. (Can be made 8 hours ahead. Let honey-mustard glaze stand at room temperature. Cover kebabs and chill.)
Prepare barbecue (medium-high heat). Brush kebabs with glaze. Grill until shrimp are cooked through basting occasionally, about 3 minutes per side. Transfer to platter and serve. 6 servings Bon Appetit July 1994
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