Source: George Foreman's Knock-Out-The-Fat Cookbook

Zesty Citrus-Thyme Shrimp Kabobs
The Zesty Citrus-Thyme Marinade really makes this recipe. The kabobs go nicely over a bed of rice -brown basmati and wild rice would be a good blend. Heat the remaining marinade and drizzle on top of the kabobs before serving to flavor the rice as well.
Rating:
Serves: makes 6 servings
Prep Time: 10 minutes
Cook Time: electric grill 1 min. and 10-15 seconds

 

 
juice of 1 orange
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon dried thyme
1 tablespoon garlic, minced
1 teaspoon grated orange zest
1/2 teaspoon fresh ground black pepper
1 pound shrimp, (24-32 count), peeled and deveined
6 bamboo skewer, soaked in water for 15-30 minutes
Dash canola oil, for grid, if using grill




To make the marinade, combine all the ingredients in a medium bowl and mix well. Cover and marinate for 1 to 2 hours in the refrigerator. Reserve the marinade and heat. Thread the shrimp onto skewers (about 6 per skewer), allowing a little space in between each so they can cook evenly. (If using an electric grilling machine, cut the skewers to fit the machine.) Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, oil the grid and place it over ashen coals. Place the skewers over direct heat and cook for 2 minutes. Turn and brush with marinade. Grill for 2 minutes longer, or just until the shrimp turn slightly pinkish in color (sometimes opaque white) and are just firm to the touch. Be careful not to overcook, as shrimp will become tough. (Larger shrimp may take a bit longer to cook.) If using an electric grilling machine, place the skewers on a hot grill, drizzle a bit of the marinade over the top, cover, and cook for 1 minute and 10 to 15 seconds, or just until the shrimp turn slightly pinkinsh in color (sometimes opaque white) and are just firm to the touch. Be careful not to overcook, as shrimp will become tough. (Larger shrimp may take a few seconds longer to cook.) To serve, place a skewer on each plate over a bed of rice. Drizzle a bit of the hot marinade over the top and serve immediately.