Latin Quarter Shrimp Kebabs
1 tablespoon kosher or sea salt
1 teaspoon ground white pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
12 jumbo shrimp, shells left on, deveined (see Note)
2 medium onions, peeled
1 large green bell pepper, seeded, quartered lengthwise 1 lemon, cut into 8 wedges
12 large cherry tomatoes
3 tablespoons extra-virgin olive oil, for brushing
Pita bread, for serving
For Spice Mixture: Combine all ingredients in bowl. Set aside.
For Kebabs: Rinse shrimp under cold water, blot dry. Cut onion into four wedges and cut each wedge crosswise in half. Cut each pepper quarter crosswise in half. Preheat grill to high.
Arrange ingredients on kebab (lemon wedge, bell pepper, onion, shrimp, cherry tomato, pepper etc.) ending kebab with lemon wedge. When ready to cook, brush the kebabs all around with oil and sprinkle on spice mixture. Arrange them on hot grate and grill until shrimp flesh is firm and pink and tomatoes lightly charred, 3-6 minutes per side. Brush kebabs once or twice with oil and season liberally with the spice mixture as they cook. Protecting your hands with pita bread, unskewer the kebabs onto serving plate and serve with pita bread.
Note: To devein shrimp with peels on, use scissors to cut shell along back and scrape out exposed vein with fork or tip of paring knife.
Makes 12 kebabs.
Source: Steven Raichlen