Shrimp Vegetable Skewers
| Shelf Life: | 1 day |
| Portion/Serving: | 10 ea. |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 10 | ea. | Grape Tomatoes |
| 40 | ea. | Shrimp (16/20 peeled and deveined) |
| 20 | pc. | Red Onion – 1” dice |
| 10 | pc. | Green Pepper – 1” dice |
| 20 | pc. | Red Pepper – 1” dice |
| 10 | pc. | Yellow Squash – ½” thick half moon |
| 10 | pc. | Zucchini – ½” thick half moon |
| 10 | ea. | Crimini Mushrooms – whole |
| 10 | oz. | Ken’s Balsamic Dressing |
Equipment
- Knife
- Cutting board
- Skewers
- Hotel Pan
- Tongs
- Gloves
Preparation
- Wash and dry shrimp, make sure they are clean
- Wash and cut all the vegetables
- Assemble the skewer as follows – starting from the top
- Tomato, red onion, zucchini, shrimp, red pepper, shrimp, green pepper, shrimp, red pepper, shrimp, yellow squash, red onion, mushroom
- Place skewer in a hotel pan, cover with dressing. Be sure all items are coated
- Cover pan, label and refrigerate for 4 hours or up to one day
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