Grated orange rind adds bright flavor to simple skewered shellfish.

By Julia Rutland
January 30, 2007
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Becky Luigart-Stayner; Styling by Fonda Shaia

½ cup butter, softened
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
1 shallot, minced
1 tablespoon minced fresh chives
¼ teaspoon salt
¼ teaspoon cracked black pepper
1 pound shrimp, peeled and deveined
2 poblano chiles or 1 bell pepper, cut into pieces
8 large cherry tomatoes

Combine first 7 ingredients in a bowl. Thread shrimp, chiles, and tomatoes on skewers. Brush with ¼ cup butter mixture, and cover. Prepare pilaf.

Grill skewers over medium-hot coals 3 minutes on each side or until shrimp are done. Brush with remaining butter mixture. Serves 2.

Warm Bulgur Wheat Pilaf
Sauté 2 minced garlic cloves and ½ cup medium-grain bulgur wheat 1 minute. Stir in 1 cup chicken broth or vegetable broth. Simmer, stirring occasionally, 15 minutes or until tender. Stir in 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh mint. Salt and pepper to taste.

To minimize prep, buy large shrimp, which take less time to peel than the same weight of small shrimp.

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. Subscribe to Natalie's free e-newsletter at