Grilled Shrimp Kebabs

• 1/2 cup butter, softened
• 1 tablespoon grated orange zest
• 2 tablespoons fresh orange juice
• 1 shallot, minced
• 1 tablespoon minced fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 pound shrimp, peeled and deveined
• 2 poblano chiles or 1 bell pepper, cut into pieces
• 8 large cherry tomatoes

1. Combine first 7 ingredients in a bowl.
2. Thread shrimp, chiles, and tomatoes on skewers. Brush with 1/4 cup butter mixture, and cover. Prepare pilaf.
3. Grill skewers over medium-hot coals 3 minutes on each side or until shrimp are done. Brush with remaining butter mixture.
4. Wine note: Natalie MacLean, author of Red, White, and Drunk All Over, suggests pairing the kebabs with Villa Maria Sauvignon Blanc, a refreshing New Zealand white. Its citrus and herbal aromas complement this dish.

butter, orange zest, orange juice, shallot, fresh chives, salt, cracked black pepper, shrimp, chiles, cherry tomatoes

Taken from www.myrecipes.com/recipe/grilled-shrimp-kebabs (may not work)