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Grilled Shrimp and Cherry Tomato Kebobs with White-Wine Leon Butter Sauce

Grilled Shrimp and Cherry Tomato Kebobs with White-Wine Leon Butter Sauce

1-2 lbs. of medium to large shrimp, deveined (if tails are still on, leave for effect when grilling-makes a nice presentation)
1 bottle Marinade (any flavor will do: Lemon/Herb, Greek Vinegar, Balsamic, etc.)
Salt, red, black pepper, garlic powder
¼ c. Soy sauce
¼ c. Worcestershire sauce
¼ c. sweet/spicy mustard, optional
1 carton of sweet cherry tomatoes

  1. Season shrimp and place in zip loc bag.
  2. Add the rest of ingredients, except tomatoes, to the shrimp.
  3. Shake bag around to get the marinade all over the shrimp. Refrigerate 1 hour or overnite.
  4. If using wooden skewers, soak in water for 15 minutes. This helps to prevent the skewers from burning.
  5. Skewer the shrimp and tomatoes in whatever fashion you like.
  6. Grill 3-4 minutes on each side on hot grill. This depends on size of shrimp.
  7. Baste with White Wine Lemon Butter Sauce.
    *Serve with a rice pilaf, nice salad and hot bread. With leftover shrimp and tomatoes, add to pasta for a great hot or cold dish. You can add broccoli, asparagus tips, snow peas, etc., something green to the pasta dish.

    1 stick butter
    3 chopped shallots or one small onion
    3 T. minced garlic
    1 c. lemon juice
    1 bottle of Wishbone Italian dressing or any brand you like
    1 c. of white wine or leftover white wine that is not suitable for drinking anymore
    ½ c. Lea and Perrins
    2 T. Tabasco
  8. Melt butter.
  9. Saute shallots or onions.
  10. Add garlic.
  11. Add rest of ingredients.
  12. Let simmer for 5 minutes.
  13. Store leftovers in refrigerator.
    *I use this when basting steaks, chicken or fish.
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