Vegetable and shrimp skewers

Grilled vegetables and shrimp are light and healthy kebabs that are quick and easy to prepare.

Ingredients

• Fresh shrimps (peeled) - 450 g
• Zucchini yellow (cut into slices 2.5 cm thick) - 2 pcs.
• Cherry tomatoes - 8 pcs.
• Bulgarian green pepper (cut into 2.5 cm pieces) - 1 pc.
• Fresh parsley (chopped) - 1 tbsp. l.
• Dried basil (crushed) - 1 tsp
• Medium size champignon mushrooms - 8 pcs. (optional)
• Rice boiled for garnish - 2 cups (optional)
• For the Italian dressing:
• White wine vinegar - 1/4 cup
• Fresh parsley leaves (chopped) - 2 tbsp. l.
• Fresh oregano (chopped) - 1 tbsp. l.
• Olive oil - 2 tbsp. l.
• Salt - 1/4 tsp.
• Black ground pepper - 1/8 tsp.
• Garlic (chopped) - 2 cloves

Directions

1. Prepare the Italian salad dressing. To do this, combine all the ingredients for dressing in a large deep bowl and beat lightly with a whisk. Remove 1/2 cup from the total mass, and cover the rest and refrigerate, use at your own discretion (such a dressing can be stored in the refrigerator for up to 5 days). Turn on the grill to preheat to medium heat.
2. In a small bowl, combine 1/2 cup Italian dressing, parsley and basil. On 8 metal skewers, string vegetables, mushrooms and shrimp in turn. Place the skewers on the grill and cook, uncovered, for about 3 minutes, turning the skewers once. Then brush the skewers on all sides with dressing and cook, turning over, for about 3-4 minutes.
3. Serve vegetable and shrimp skewers with hot rice (optional).