Shrimp skewers - original recipe by Barry L. Kramer, 06 March 2005
3 T butter
1/4 to 1/3 C olive oil
Crush rosemary and thyme into oil and butter. Heat very low - almost but not
quite boiling - for about 8 to 10 minutes to extract flavor.
Add 1 to 1 1/2 T crushed garlic and increase heat if necessary to sizzle lightly.
Stop before it browns (4-8 minutes).
Strain with fine mesh, reserve spiced oil, discard solids.
Marinate shrimp 30 minutes in olive oil, a little lemon juice, and a dusting of cumin, paprika, chipotle pepper, salt, and some of the oil.
Use some of the oil to lightly cook chunks of sweet onion, remove before soft.
Use some of the oil to lightly cook both sides of slices of zucchini, remove
when still firm.
Skewer shrimp with onion, zucchini, and chunks of red and green pepper. I like
to always surround the shrimps with onion.
Grill, basting frequently with the spiced oil, and turning two or three times
to sear all sides attractively.
Put some spiced oil on the serving plate and deskewer onto the plate.