Lemon Pepper Shrimp Skewers with Succotash


8 wooden skewers soaked in water for 15 minutes
40 large uncooked shrimp (about 2 pounds) – peel & de-vein leaving tails on
Lemon Pepper Seasoning


2 tablespoons olive oil
½ cup diced onion
½ cup diced red pepper
1 garlic clove, minced
2 cups frozen yellow corn
2 cups fresh or frozen edamame, shelled
1 teaspoon chopped fresh dill
Salt and fresh ground pepper


Heat oil in large skillet over medium heat. Add onion and red pepper; Sauté until tender. Add garlic; cook and stir 1 minute. Add corn and edamame. Cook over medium-low heat; cover and simmer until tender stirring occasionally. Stir in dill and season to taste with salt and pepper

Thread shrimp on soaked wooden skewers. Place shrimp skewers on grill and cook until pink and opaque, about 2-3 minutes on each side. Serve together with succotash.

Recipe Notes

Makes: 4 to 6 servings