grilled shrimp kabobs Name: Jennifer Miller Base: Falls Church Recipe: MARINADE 1⁄4 cup Italian dressing (zesty or regular) 1⁄4 cup white wine 1⁄4 cup extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon lemon pepper 1 teaspoon garlic powder or 1 fresh garlic clove, crushed 1 dash dried cilantro salt and pepper 1 lb large shrimp (tails on) 1 yellow squash 1 zucchini 1 red bell peppers or 1 green bell pepper Emeril's Original Essence or creole spices 1 large poblano peppers (optional) or 1 large jalapeno pepper (optional) DIRECTIONS You can use tomato, onion or other vegetables also. Mix the marinade in a ziploc bag, add shrimp, shake to coat. Place in refrigerator for 1 hour. Soak the skewers in salt water to soften so they will not burn. Cut up the vegetables into large enough pieces to place on skewers. Remove shrimp from bag. Place left over marinade into a bowl for brushing on kabobs as they grill. Alternate adding vegetables and shrimp to skewers. Place kabobs on cooking sheet. Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing. Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor). Brush Shrimp and Vegies with leftover Marinade as they cook. Cook until vegies are tender, approximately 3-5 minutes per side. Serve immediately! Great with salad or rice dishes.