Almost too beautiful to eat!
Colorful Veggie and Shrimp Kebobs on the Grill.
Lemon & Garden Herb Vinaigrette:
1 tbs coconut oil
3 tbs good quality organic olive oil
Celtic sea salt & pepper to taste
2 cloves garlic
1 bunch freshly picked herbs from the garden (the more, the merrier!)
juice of 1/2 lemon or lime
Blend in Ninja and coat cut veggies (peppers, red onion, zucchini)
Spear onto your pre-soaked kebob sticks with fresh de-veined shrimp,
we used 5 shrimp per spear.
Grill and enjoy with green salad!
Bon Appetit,
Beate
2016 Atelier Leaf!
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