shrimp and green grapes on skewers with yellow rice on cast iron skillet

DIRECTIONS

In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.

Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.

Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

Ingredients

Marinade
2 tablespoons zahtar
1 clove garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoon white balsamic vinegar 1 teaspoon honey
1/8 teaspoon sea salt
1/8 teaspoon pepper
2 tablespoon extra-virgin olive oil

Skewers
36-40 large shrimp (about 2 pounds), shelled and deveined
1 cup whole green California grapes
1 cup whole red California grapes
6, 10-inch wooden skewers, soaked in water

DIRECTIONS

In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.

Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.

Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

6 servings

Nutritional Information

Nutritional analysis per serving: Calories 190; Protein 20g; Carbohydrate 12g; Fat 6g (28% calories from Fat); Saturated Fat 1g (5% Calories from Saturated Fat); Cholesterol 180mg; Sodium 870mg; Fiber 1g.