Grilled Shrimp and Summer Vegetables En Brochette

Serve with J. Schram Rosé
Serves 4

Ingredients

  • 18 shrimp (medium)
  • 8 summer squash (yellow and green), blanched and quartered
  • 12 mushroom caps
  • 2 Bermuda onions, quartered
  • 2 garlic cloves
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar

Preparation

  • Whisk oil, vinegar, garlic and herbs.
  • Arrange shrimp and vegetables on skewers. Brush with oil mixture and let stand 10 minutes.
  • Cook on barbecue and baste with marinade.

 

An original recipe by Jamie Davies

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