Shrimps – 25 to 30, medium size, peeled and deveined
Lemon – 4, sliced
Lemon juice – 2 tbsp
Unsalted butter – ¼ cup, melted
Garlic – 6 to 8 cloves, minced
Dried oregano – ½ tsp
Dried thyme – ½ tsp
Dried basil – ½ tsp
Freshly chopped parsley – 2 tbsp
Salt and freshly ground black pepper to taste
Bamboo skewers – 8, soaked in water for 30 minutes
Instructions
Preheat your oven to 230 C / 450 F; I used broil mode and had set my wire rack at the top most level. Line a baking tray with aluminum foil and then brush it with vegetable oil or coat with non-stick spray.
Thread the shrimps and lemon slices into the skewers. I kept 4 shrimps and 2 lemon slices per stick.
Place the prepared skewers on the greased baking tray and roast them for 5-7 minutes until pink and firm. Take them out and set aside while you make the lemon-butter-garlic glaze.
In a small saucepan, melt the butter. Add minced garlic and sauté for couple of minutes under medium heat but don’t turn them brown.
Then add the lemon juice, dried oregano, thyme and basil. Season with salt and pepper to taste. Sauté them by stirring constantly for 2 minutes on medium flame. Take it off the heat.
Brush this lemon-butter-garlic glaze on the roasted shrimps and sprinkle freshly chopped parsley to garnish. Serve the shrimp kabobs immediately. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/11/copycat-damn-delicious-shrimp-kabobs/