Living in the Midwestern United States it’s rare to find good seafood. Most products are frozen and/or already past their prime once they arrive. Recently my local grocery store has started having a few “fresh caught” selections weekly. The seafood is flown in the previous day and while it’s not just-off-the-boat, the quality is excellent. I happened to stop when a batch of large Gulf shrimp were being placed into the cooler. They were the largest shrimp I had ever seen! Immediately I knew they would be perfect on the grill. It’s taken a long time to get summer produce here but zucchini are just coming into season and I knew this was a pairing I couldn’t wait to try.
I’ve given a rough guide to create the marinade for these grilled kebabs. You can adjust it based on your taste. Love garlic? Add a bit more. Want something a little sweeter? Up the honey – or likewise remove it. The vegetables used are really up to you but I would stick with softer vegetables that will cook in about the same amount of time as the shrimp. Some others to consider are onions, cherry tomatoes, and green peppers. Serve these garlic ginger prawn kebabs with a rice pilaf, corn on the cob, and a tall glass of lemonade.