• 1-½ lb. large shrimp (about 24)
  • 1 large bunch basil
  • 2 tablespoons drained capers
  • 1 tablespoon lemon juice
  • ¾ teaspoons lemon pepper
  • ¼ teaspoon seasoning salt
  • ¾ teaspoons salt
  • ½ teaspoon sugar
  • ¼ teaspoon crushed red pepper
  • olive oil
  • 1 red pepper
  • 1 yellow pepper
  • about 20 bamboo skewers


Shell and devein shrimp, leaving tail on. Reserve a large basil leaf for each shrimp, and refrigerate in plastic until needed. Chop remaining basil to make about 3 tbsp. Chop capers, and stir together in medium bowl with basil, lemon juice, lemon pepper, seasoning salt, salt, sugar and 1 tbsp olive oil.

Boil 4 cups water in saucepan, add shrimp, and bring to boil again. Remove when water begins boiling (about 2 minutes). Drain shrimp well, then toss in bowl with marinade.

Cut peppers into 1" pieces, then cook in 1 tbsp olive oil until tender but crisp. Add to bowl of shrimp, toss, then cover and refrigerate at least 2-1/2 hours.

Skewer shrimp with basil leaf and pepper pieces, place on platter, and serve as hous d'oeuvres.

MacGourmet downloadShrimp Kabobs. To import, drag image to your MacGourmet recipe box.