"These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing!"

Ingredient :

• ¹⁄₄cup Italian dressing (zesty or regular)
• ¹⁄₄cup white wine
• ¹⁄₄cup extra virgin olive oil
• 2tablespoons lemon juice
• 1teaspoon lemon pepper
• 1teaspoon garlic powder or 1 fresh garlic clove, crushed
• 1dash dried cilantro
• salt and pepper
• 1lb large shrimp (tails on)
• 1yellow squash
• 1zucchini
• 1red bell peppers or 1 green bell pepper
• Emeril's Original Essence or creole spices
• 1large poblano peppers (optional) or 1 large jalapeno pepper (optional)

Directions :

• You can use tomato, onion or other vegetables also.
• Mix the marinade in a ziploc bag, add shrimp, shake to coat.
• Place in refrigerator for 1 hour.
• Soak the skewers in salt water to soften so they will not burn.
• Cut up the vegetables into large enough pieces to place on skewers.
• Remove shrimp from bag.
• Place left over marinade into a bowl for brushing on kabobs as they grill.
• Alternate adding vegetables and shrimp to skewers.
• Place kabobs on cooking sheet.
• Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
• Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
• Brush Shrimp and Vegies with leftover Marinade as they cook.
• Cook until vegies are tender, approximately 3-5 minutes per side.
• Serve immediately!
• Great with salad or rice dishes.