For sauce, in a food processor or blender, combine sour cream, chopped basil, chives, 1/2 teaspoon salt, and pepper. Cover and process or blend until smooth. Cover and chill until ready to serve.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. On long skewers, alternately thread shrimp and zucchini, leaving 1 1/4-inch space between pieces. In a small bowl, combine oil, orange peel, orange juice. (Can use lime peel and lime juice instead), cayenne pepper, and the remaining salt; brush evenly on shrimp and zucchini.
Place skeweres on the greased rack of an uncovered grill directly over medium coals. Grill about 10 minutes or until shrimp are opaque, turning once.
Arrange shredded spinach on a serving platter. Top with skewers. If desired, garnish sauce with basil leaves. Serve sauce with skewers.
Originally Submitted
12/24/2012
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