Shrimp and Zucchini Skewers
fresh Motts Channel Seafood shrimp, peeled and tailed
thin zucchini ribbons
cup olive oil
chili pepper flakes
chopped fresh mint or basil
Skewer the shrimp, with zucchini slices ribboned in between each piece.
Stir together the olive oil, pepper flakes, mint, and salt in a glass casserole. Lay in the skewers, cover, and refrigerate for a few hours to marinate, turning once or twice.
Cook on the grill until the shrimp are pink and the zucchini striped with grill marks, three to five minutes per side.