Mediterranean Shrimp Kebabs from The Intolerant Gourmet by Barbara Kafka

Name: Mediterranean Shrimp Kebabs from The Intolerant Gourmet by Barbara Kafka
Ingredients: ¾ cup fresh lemon juice; 2 cups olive oil; 1 bunch mint (about 2 ounces), leaves removed and finely chopped; 16 jumbo shrimp (about 1½ pounds); 1 yellow onion, quartered and halved through the stem end; 3 cloves garlic, smashed, peeled, and finely chopped Pinch cayenne pepper; 1 large yellow bell pepper, cored, seeded, deribbed, cut lengthwise into 1-inch strips, and strips cut across into thirds; 4 white mushrooms, stemmed and quartered

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These are smashing to look at with the coral of the shrimp and the yellow pepper. They taste good too with the freshness of mint. The kebabs need to be cooked a

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Ingredients

¾ cup fresh lemon juice
2 cups olive oil
1 bunch mint (about 2 ounces), leaves removed and finely chopped
16 jumbo shrimp (about 1½ pounds)
1 yellow onion, quartered and halved through the stem end
3 cloves garlic, smashed, peeled, and finely chopped Pinch cayenne pepper
1 large yellow bell pepper, cored, seeded, deribbed, cut lengthwise into 1-inch strips, and strips cut across into thirds
4 white mushrooms, stemmed and quartered