Marinated Shrimp Kabobs

Cocktail party appetizers are won and lost on two metrics: how good they look on the platter, and how well they can be made ahead. These marinated shrimp kabobs nail both. The pink shrimp, bright green broccoli, and red cherry tomatoes thread together on cocktail picks like edible jewelry, and the whole thing can be prepped a full day before the party.

The marinade is the ingenious part. Combining picante sauce with Italian dressing in equal parts gives you a vinaigrette with kick, where the salsa contributes tomato body and chili heat while the Italian dressing provides the herb-and-vinegar backbone. Neither alone would work as well.

Cooking the shrimp just until pink (and watching them like a hawk) is critical. Shrimp turn rubbery in seconds when overcooked, and there’s no fix. The moment they curl into a C shape and go from translucent to opaque, they’re done. Pull them off the heat instantly.

Marinating shrimp and vegetables separately is a smart move that most home cooks skip. The shrimp release moisture as they sit, which would water down the vegetables and make them limp. Keeping them apart lets each absorb the marinade properly.

Blanching the broccoli to crisp-tender (about 90 seconds in boiling water, then ice bath) is what gives the florets their vibrant green color and snappy texture. Raw broccoli would be too tough and harsh-tasting for cocktail picks.

Pro Tips

• Use medium to large shrimp, not jumbo or small, the size threads cleanly onto cocktail picks
• Shock the cooked shrimp briefly in ice water to stop the cooking, then drain thoroughly before marinating
• Choose firm, small cherry tomatoes that hold up to the marinade without splitting
• Assemble the kabobs just before serving, sitting too long causes the tomatoes to release juice and dampen the picks

Variations

• Add cubes of fresh mozzarella, marinated artichoke hearts, or pickled pearl onions for variety
• Swap broccoli for blanched green beans, asparagus tips, or sugar snap peas
• Use shrimp tail-on for a more elegant presentation that makes the kabobs easier to grip