Artisanal Style Grilled Shrimp Kebabs with Fresh Vegetables and Plant Butter Drizzle
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
Portions4![Difficulty]()
DifficultyEasy
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 zucchini or yellow squash, sliced
- 1 small Japanese eggplant, sliced
- 1 cup grape tomatoes
- 2 tablespoons lemon juice
- 3 cloves garlic, chopped
-
1/4 cup Country Crock® Plant Butter Sticks with Olive Oil, melted, divided
![olive oil butter sticks]()
- chopped fresh parsley (optional)
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the grill. Brush the grill grates with oil. Combine shrimp, vegetables, lemon juice and garlic in medium bowl. Season with salt and pepper. Cover and marinate 10 minutes.
- Alternately thread shrimp and vegetables onto skewers*. Brush skewers with some of the melted Country Crock Plant Butter. Grill or broil, turning once and brush with more of the melted Country Crock Plant Butter, 4 minutes or until shrimp turn pink.
- Just before serving, drizzle remaining plant butter over the skewers. Garnish with parsley if desired.
*If using wooden skewers, soak in water at least 30 minutes prior to use.
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