Cocktail Kebabs
Submitted by BBQED
Marinated shrimp cocktail kebabs threaded with red bell pepper, green olives, and scallion daisies. The zesty lemon-garlic marinade with mustard and horseradish packs a bright punch. No cooking needed.
YIELD
8 servingsPREP
120 minCOOK
20 minREADY
140 minThese little cocktail skewers are all about the marinade. Cooked shrimp soak for at least two hours in a bright, punchy mix of crushed garlic, lemon juice, olive oil, coarse mustard, and a kick of creamed horseradish.
Thread them onto wooden picks with strips of red bell pepper, green olives, and scallion cut into little daisy shapes for a presentation that looks like you hired a caterer.
No grill, no oven, no stress. Just bold, cold, marinated bites that are built for cocktail hour.
Variations
- Tuck small slices of avocado onto the skewers for a creamy contrast
- Swap the green olives for kalamata if you want a briny, Mediterranean spin
- Add a pinch of smoked paprika to the marinade for subtle warmth
Ingredients
Directions
Remove heads and body shells from shrimp but leave on tail shells.
Devein shrimp by removing black spinal cord.
Cut each green onion in 4 daisies.
Put shrimp, green onions, bell pepper and olives in a bowl.
Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish.
Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally.
Remove ingredients from marinade and thread equally on 8 wooden picks.
Drain on paper towels.
VARIATION: Add small slices avacado to shrimp mixture.
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