Food & dining

sunday supper

Recipe for shrimp and vegetable skewers

Karoline Boehm Goodnick for The Boston Globe

Serves 4

cup olive oil
1small bunch thyme, leaves chopped
1small bunch parsley, finely chopped
3cloves garlic, finely chopped
Pinch crushed red pepper
Salt and black pepper, to taste
3medium summer squash, sliced
into ¼-inch pieces
3medium zucchini, sliced into ¼-inch pieces
2pints cherry tomatoes
pounds large shrimp, peeled and deveined

1. In a bowl combine olive oil, thyme, parsley, garlic, red pepper, salt, and black pepper. Mix well. Add summer squash, zucchini, cherry tomatoes, and shrimp. Stir gently.

2. Begin and end each skewer with a shrimp. Thread them with shrimp and vegetables. You should be able to make about 2 dozen skewers. Place finished skewers in a baking dish. Cover and refrigerate for at least 2 hours, or for up to overnight.

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3. Light a charcoal grill or turn a gas grill to medium-high.

4. Grill the skewers for 5 to 8 minutes, turning until the vegetables and shrimp are cooked through.

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5. Remove skewers from grill and reserve 10 skewers for the gazpacho. Serve with garlic bread.

Sydney Oland

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