Grilled Shrimp and Vegetable Kebabs
Why This Recipe Works
Shrimp and vegetable kebabs are notoriously difficult to cook because the shrimp inevitably overcook in the time it takes most vegetables to pass from raw to their crisp-tender ideal—and so you end up serving either rubbery shrimp or undercooked vegetables. This recipe works by pairing slower-cooking jumbo shrimp with quick-cooking vegetables: mushrooms, bell peppers, and scallions. We precook the peppers and mushrooms in the microwave before skewering them to give them a head start, and we nestle the mushrooms into the curves of the shrimp on the skewer to better insulate the shrimp and extend their cooking time. Cutting the bell peppers and scallions into planks about the width of the shrimp ensures that the entire kebab makes contact with the grill, promoting even cooking and good char on every component. Simply seasoning with oil and pepper allows the kebabs to char beautifully on the grill, and dressing them with a fresh lemon-herb vinaigrette while they’re hot from the fire makes for a flavorful finish.