Grilled Shrimp & Olive Skewers
Ingredients
- 2 doz. California Ripe Olives, whole, pitted
- 2 doz. Raw Medium Shrimp, peeled and deveined, tail-on
- 1 doz. Cherry Tomatoes
- 3/4 C. Low Fat Mayonnaise
- 2 Tbsp. Dijon Mustard
- 1 1/2 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Capers, chopped
- 1 tsp. Garlic, minced
- 1/4 C. Fresh Basil, chopped
- Dash Coarsely Ground Black Pepper
Instructions
- Soak 12 (8-inch) bamboo skewers in warm water for 15 min. String each skewer with a California Ripe Olive, shrimp, cherry tomato, shrimp and California Ripe Olive.
- Place full skewers in a shallow baking dish, cover with plastic wrap and set aside.
- Whisk together mayonnaise, mustard, lemon juice, capers, and garlic until well blended. Stir in basil and season with black pepper. Remove 1/4 C. of dressing to use as marinade and reserve remainder, covered and refrigerated, for dipping sauce.
- Preheat grill to medium. Unwrap skewers and brush both sides with dressing. Grill for 2-3 min. on each side until shrimp are pink and tomatoes are slightly charred.
- Transfer cooked skewers to a clean plate and serve with reserved caper/basil dipping sauce.
Get creative with your seafood and whip up these Grilled Shrimp & Olive Skewers for a tasty and quick dinner! Then try it a bit on the sweeter side too with this Grilled Hawaiian Shrimp Bowl recipe!
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