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September 6, 2021

These garlicky, lemon-kissed shrimp kabobs are sure to be a hit at your next cookout!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Shrimp Scampi Kabobs
Level: Easy
Total: 50 min (includes marinating time)
Active: 20 min
Yield: 2 servings


1/2 cup canola oil
1/4 cup fresh tarragon leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for garnish
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon whole-grain mustard
5 cloves garlic, minced
3 lemons, 1 juiced (about 3 tablespoons), 2 cut into half-moon slices
8 ounces raw jumbo shrimp with tails intact (16 to 20 per pound)
Kosher salt and freshly ground black pepper


Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.

Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.

Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.

Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.

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Kardea Brown's Shrimp Scampi Kabobs ​| Delicious Miss Brown | Food Network

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