Confession time: I cut the zucchini the wrong way for skewering.
See, this is what happens when you try to cook and watch Master Chef at the same time.
No bother, the meal was still wonderfully delicious and light. Perfect for those warm (or really, really hot) week night meals. (we hit 118 Saturday - Ouch!)
I used frozen shrimp because that is the best I could find, but if you can find fresh shrimp, please....please, please, please... use it. First, you can put the zucchini and shrimp on the same skewers and your presentation will be prettier. But most importantly, fresh is always better when you can get it :)
Oh........the sauce was heavenly (of course). This one definitely falls into the "spoon directly into your mouth" category!
Shrimp & Zucchini Skewers with Basil Cream Sauce
Adapted from Better Homes & Gardens
4oz sour cream
1/4 cup basil leaves, finely chopped
1 Tablespoon fresh chives, snipped or chopped
salt and pepper
3/4 lbs fresh or frozen large shrimp, (peeled and deveined if needed)
1 zucchini, halved lengthwise and cut into 1-inch thick slices
1 Tablespoon basil olive oil (regular olive oil will be fine)
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian herb mix
In a bowl, mix together the sour cream, basil, and chives. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Place the shrimp in a shallow dish. Toss with olive oil, garlic salt, and Italian herb mix. Cover and refrigerate for at least 30 minutes. While the shrimp marinate, soak the skewers in water until ready to use.
Preheat your grill to 350-375 degrees F. Oil the grill grates. Skewer your shrimp and zucchini and place directly over the fire. Grill until the shrimp is pink and golden (about 3-4 minutes per side) and the zucchini is cooked to your liking. Serve with basil cream sauce. Enjoy!
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