Five Star Shrimp Skewers

INGREDIENTS:

• 4 oz of Scotch Chipolte Glazing Butter
• 1 lb. of shrimp with heads and tails, shells removed.
• Baby Zucchini
• Pearl onions
• Cherry Tomatoes
• Lemon juice, fish stock, or vegetable stock to thin.
• Skewers: Metal or wood

 GARNISH:

• Lemon Slices
• Parsley

INTRODUCTION:

This is a simple recipe for Five Star MTK Glazing Butter.  Of course, you can use completely shelled shrimp without the heads on. You can add any vegetables that suit your tastes, and in any quantity.  The Quantity of vegetables vary upon package size availability in your local market.  Using a whole zucchini and cutting 1/2" thick discs work great as well. Peppers and onions cut up in cubes are great substitutions.  The skewers can be metal or wood, but I prefer the wood because you will be less likely. to burn your fingers.  Trying to pick up and turn skewer ends with a glove or things can be very cumbersome.  Just have a bowl of cold water, even with ice next to the grill if the wood skewers are too hot.  The stock or lemon juice can be added to thin the sauce if you want to spread it out and baste the skewers over time.   It also keeps the surface from burning with high heat, especially if you are cooking over charcoal.  Making your dishes pretty or attractive is always appreciated and shows an elevated level of care in providing for your friends or family.  Have fun with Garnish!

INSTRUCTIONS:

Notes:

            For Presentation: Push the skewer through the tail section of the shrimp first, then without pushing the shrimp down, push the skewer through a pearl onion.  Then wrap the shrimp over the pearl onion.

            If using small zucchini: It will be easier if you blanch or drill pilot holes in the baby zucchini so they do not split when pushing them on the skewers. Blanching or cooking heavier vegetables are helpful so you don't overcook the shrimp.

1. Start Charcoal grill, preheat gas grill or pre-heat oven to broil.
2. Take your vegetables and shrimp and line them up in bowls or on a cutting board. Push the skewers through the vegetables in any order you like.  Try to alternate evenly and consistently so the shrimp get wrapped next to vegetables and the skewers are even for servings.
3. Add the desired amount of stock and/or lemon juice to thin the sauce. This is so you can evenly spread the flavor through the cooking process.  It keeps the outside moist and keeps the surface from burning.  The additional stock or citrus also expands the flavor of the sauce.
4. Brush the sauce liberally over the surface of the shrimp and vegetables.It is not necessary to coats every inch or to have the skewer dripping.  You will be more sauce on as you grill.
5. Lay the skewers on the grill surface, evenly and not over any open flames or flare ups. If you are broiling, you will be cooking the skewers faster.  You will be opening and adding sauce more frequently or just use the sauce without thinning.
6. You will cook on each side 2-4 minutes depending on your grill temperature. As the surface dries baste the skewers.  You don't want to cook shrimp longer than 3 minutes on each side leaving them opaque for the ideal texture. 
7. Serve. Use the Parley chopped and sprinkle over the skewers or pull some stalks and lay them out under poking out from below the skewers.  Slice some lemons and lay them out in a radius along the edge.
8. Option: For those who like dipping you can blend some lemon juice and FSM Scotch Chipotle Glazing Butter and heat slightly. (either on the stove or in a microwave on medium for 30 seconds) This will offer additional flavor for those who want it.