- 2 lbs of shrimp
- 1 tbsp olive oil
- 1 tbsp canola oil
- 1 cup of plain panko crumbs
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 2 tsp fresh oregano, chopped
- 3 cloves of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Cherry Tomatoes
Place the cleaned shrimp into a large zip lock bag then add the oil. Mix until evenly coated.
Combine the panko crumbs with the basil, parsley, oregano, garlic, sea salt, and freshly cracked pepper, to taste, together in a bowl then mix until well combined. Pour the panko mixture into the zip lock bag and shake until evenly coated. Place the sealed bag into the refrigerator for at least one hour.
Soak the kebab skewers in water for a few minutes to prevent them from burning. Spear the shrimp with the tail pointing in the same direction, three shrimp followed by a tomato then three more shrimp followed by a tomato, per skewer. Repeat.
If using a grill, grill the skewers on HOT for 2 minutes per side.
If using a grill pan, heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes, making sure to press down a bit so the shrimp get golden brown, then flip for 2 minutes, making sure to press them down again. Remove from the grill pan and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with lemon juice on the side if desired. Serve immediately. Enjoy.