Embrochette

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of cumin
• 1/4 teaspoon of cayenne pepper
• 2 tablespoons of fresh parsley, chopped
• 1/2 cup of cherry tomatoes, cut in half
• 1/2 cup of red onions, cut into wedges
• 1/2 cup of mushrooms, cut into wedges
• 4-6 wooden skewers, soaked in water for 10 minutes
• 1/2 cup of French bread croutons

Directions

1. In a medium bowl, mix together the olive oil, garlic powder, smoked paprika, salt, black pepper, onion powder, chili powder, cumin, cayenne pepper, and parsley.
2. Add in the shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes.
3. Meanwhile, preheat the grill or grill pan over medium-high heat.
4. Thread the shrimp, cherry tomatoes, red onions, and mushrooms onto the wooden skewers.
5. Grill the skewers for 5-7 minutes, flipping halfway through, or until the shrimp are cooked through and the vegetables are lightly charred.
6. Add the croutons to the grill for 1-2 minutes, or until lightly browned.
7. Serve the skewers with the croutons and enjoy!

Interesting Facts

• The word “embrochette” is derived from the French word “embrocher” which means “to skewer”.
• Embrochette is a popular appetizer in French cuisine.
• Embrochette is usually served with a side of aioli or tartar sauce.