This shrimp kabob recipe showcases all the herbaceous shrimp scampi recipe flavors in a simple, served-on-a-stick package. To make it a meal, serve one or two shrimp kabobs over a bed of quinoa or rice.
Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp. In a small saucepan combine butter and oil. Add garlic and cook over medium-high heat for 2 minutes; remove from heat. Stir in wine, parsley, lemon peel, and black pepper; set aside.
Thread shrimp, green onion pieces, and pepper pieces onto eight 8- to 10-inch long skewers. (If using wooden skewers, soak them in water for at least 30 minutes before grilling time to prevent scorching.) Brush with half of the garlic mixture.
Grill shrimp and vegetables on a grill rack directly over medium heat for 6 to 8 minutes or until shrimp turn pink, turning once and brushing with garlic mixture halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.) Place on a serving platter. Drizzle with remaining garlic mixture. Serve immediately. Makes 8 skewers, 4 servings.