Grilled Shrimp and Vegetable Kebabs | America's Test Kitchen

Ingredients

• Salt and pepper
• 2 tablespoons sugar
• 1 1/2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
• 3 large red or yellow bell peppers , stemmed, seeded, and cut into ¾-inch-wide by 3-inch-long strips
• 24 cremini mushrooms , trimmed
• 12 scallions , cut into 3-inch lengths
• 2 tablespoons vegetable oil
• 1/4 cup lemon juice (2 lemons)
• 1/4 cup extra-virgin olive oil
• 2 teaspoons minced fresh thyme
• 1 garlic clove , minced
• 1/2 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon pepper