Shrimp Kabobs

Ingredients

• 1 ½ lb peeled/deveined jumbo shrimp
• 8 (12-inch) wooden skewers
• 8 oz whole baby portabella mushrooms
• 2 teaspoons canola oil
• 1 tablespoon Greek seasoning

Steps

1. Preheat grill (or grill pan) on medium. Place shrimp and mushrooms on skewers (wash hands); brush with oil and sprinkle with Greek seasoning.
2. Grill 3–4 minutes on each side until shrimp are pink and opaque and mushrooms are tender.

Other Preparation Methods

1. Boil: Bring enough water to cover shrimp to a boil in stockpot. Add 3 tablespoons seafood seasoning and 1 ½ lb peeled/deveined jumbo shrimp (wash hands); boil 4–6 minutes until shrimp are pink and opaque. Serve with rémoulade.
2. Pan-fry: Preheat ¼ cup olive oil in large sauté pan on medium. Dip 1 ½ lb peeled/deveined jumbo shrimp in egg whites, then coat with crushed rice cereal (wash hands). Fry 3–4 minutes on each side until shrimp are pink and opaque. Drain on paper towels; season with salt and pepper.