{"id":2626,"date":"2019-06-21T13:00:35","date_gmt":"2019-06-21T16:00:35","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2626"},"modified":"2019-06-03T16:15:35","modified_gmt":"2019-06-03T19:15:35","slug":"shrimp-kebabs-with-lemon-marinade","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/06\/21\/shrimp-kebabs-with-lemon-marinade\/","title":{"rendered":"Shrimp Kebabs with Lemon Marinade"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
1\u00bd pounds fresh or frozen jumbo shrimp<\/div>\n
\u2153 cup olive oil<\/div>\n
2 teaspoons finely shredded lemon peel<\/div>\n
\u00bc cup lemon juice<\/div>\n
1 tablespoon chopped fresh parsley<\/div>\n
8 cherry tomatoes, quartered<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
2 scallions, sliced<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
\n

Preparation<\/h2>\n
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\n
    \n
  1. Thaw shrimp, if frozen. Peel and de-vein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.<\/span><\/li>\n
  2. Combine olive oil, lemon peel, lemon juice, and parsley in a large bowl. Set aside half of the oil mixture. Toss the shrimp with the remaining oil mixture. Cover and marinate in the refrigerator for 15 minutes (do not marinate any longer).<\/span><\/li>\n
  3. Drain the shrimp, discarding the marinade. Thread the shrimp onto eight 8-inch skewers.\u00a0If using wooden skewers, soak them in enough water to cover for at least 30 minutes before using.<\/span><\/li>\n
  4. For a charcoal grill, place the skewers on the grill rack directly over medium coals. Cover and grill for 4 to 6 minutes or until the shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place the skewers on grill rack over heat. Grill as above.)<\/span><\/li>\n
  5. Transfer the shrimp to a serving dish. Drizzle with the reserved oil mixture. Serve with cherry tomatoes and scallions.<\/span><\/li>\n<\/ol>\n

    \"Shrimp<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 1\u00bd pounds fresh or frozen jumbo shrimp \u2153 cup olive oil 2 teaspoons finely shredded lemon peel \u00bc cup lemon juice 1 tablespoon chopped fresh parsley 8 cherry tomatoes, quartered 2 scallions, sliced Preparation Thaw shrimp, if frozen. Peel and de-vein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2626","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2626"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2626\/revisions"}],"predecessor-version":[{"id":2627,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2626\/revisions\/2627"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}