Grilled Shrimp and Vegetable Kebabs

Name: Grilled Shrimp and Vegetable Kebabs
Yield: Serves 4 to 6
Ingredients: , Salt and pepper; 2 tablespoons, sugar; 1 1/2 pounds, jumbo shrimp (16 to 20 per pound), peeled and deveined; 3 large red or, yellow bell peppers, stemmed, seeded, and cut into ¾-inch-wide by 3-inch-long strips; 24 , cremini mushrooms, trimmed; 12 , scallions, cut into 3-inch lengths; 2 tablespoons, vegetable oil; 1/4 cup, lemon juice (2 lemons); 1/4 cup, extra-virgin olive oil; 2 teaspoons, minced fresh thyme; 1 , garlic clove, minced; 1/2 teaspoon, salt; 1/4 teaspoon, Dijon mustard; 1/8 teaspoon, pepper

Main Courses
Fish & Seafood
Grilling & Barbecue

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

Can shrimp and vegetables ever achieve perfection on a single skewer?

SERVES 4 to 6

TIME 2¼ hours

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