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Ingredients
- 1 cup Badia Mojo marinade
- Salt and Badia ground black pepper, to taste
- 16 large shrimp, peeled, and deveined
- 1 summer squash, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, seeded and cut into 1-inch pieces
- Equipment: 4 wooden or metal skewers
Directions
- In a medium bowl, whisk together the Mojo marinade with salt and pepper
- Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer
- Put the kebabs in a shallow baking dish and pour the marinade over the top
- Marinate the kebabs at room temperature, turning occasionally, for 10 minutes
- Preheat an indoor grill pan or an outdoor grill
- Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes
- Transfer the shrimp kebabs to a warm platter
- Serve immediately and drizzle with a little extra Mojo
- If desired accompany them with an Avocado Mayonnaise or an Ancho Chile Mayonnaise or simply with lemon or lime wedges
