Table of Contents
Enjoy a delightful summer meal with Lemon Basil Shrimp Skewers, paired with warm cornbread and perfectly grilled zucchini. This recipe combines fresh flavors and simple techniques to impress family and friends alike.
Ingredients
- 1 pound large shrimp, peeled and deveined
- Juice and zest of 1 lemon
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 small wooden or metal skewers
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 2 zucchinis, sliced lengthwise
- Extra olive oil, salt, and pepper for grilling
Preparation
Marinate the Shrimp
In a bowl, combine lemon juice, lemon zest, chopped basil, olive oil, salt, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Make the Cornbread Batter
In a large mixing bowl, whisk together the cornmeal, flour, sugar, and baking powder. In a separate bowl, beat the eggs, milk, and melted butter. Pour the wet ingredients into the dry and stir until just combined.
Prepare the Zucchini
Brush the zucchini slices with olive oil, then season with salt and pepper. Set aside.
Cooking
Grill the Zucchini
Preheat the grill to medium-high. Grill the zucchini slices for 2-3 minutes on each side until tender and grill marks appear. Remove and set aside.
Cook the Shrimp Skewers
Thread the marinated shrimp onto skewers. Grill for 2-3 minutes per side until the shrimp are opaque and cooked through.
Bake the Cornbread
Pour the batter into a greased baking dish. Bake at 375°F (190°C) for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Serving Suggestions
Arrange the grilled zucchini and shrimp skewers on a platter. Serve the warm cornbread on the side. Garnish with additional basil or lemon wedges for extra flavor. This dish is perfect for outdoor summer gatherings or a light weeknight dinner.