Last week I taught a hands-on cooking with tea class at Whole Foods Market Tamarac. The group was so much fun and eager to learn how to incorporate tea into different recipes. I taught how to make the veggie skewers as a side dish but you can double the marinade/drizzle recipe and a complete meal by adding shrimp, tortillas, salsa, avocado and sour cream to your grocery list and assemble tacos for a tea-licous summertime dinner. This tea recipe is easy, crowd-pleasing, fresh, fun & healthy.
The marinade/drizzle has a citrus sweet tang with a kick of heat. Add more cayenne pepper if you want to kick it up a notch
Green Roasted Mint Infused Veggie & Shrimp Skewers
Serving Size: 4-6 Prep Time: 20 min
Ingredients – Infused Skewers
· 10-12 Skewers
· 6 tsp TeaSpot’s GREEN ROASTED MINT tea, steeped into 6 oz concentrate
Preparation – Infused Skewers
1. Steep tea concentrate: Steep 6 tsp of tea in 6 ounces water at 175° for 3 min*
2. Soak Skewers overnight, strain tea leaves & reserve concentrate for drizzle
Ingredients – Veggie Skewers
· 1 large red onion, cut into 1/2 cubes
· 1 medium zuchinni, cut into 1/2 in cubes
· 1 medium yellow squash, cut into 1/2 in cubes
· 16-18 mushrooms, quartered
· 16-18 cherry tomatoes
· 1 medium orange & 1 green Bell Pepper, cut in 1/2 in cubes
· 1 bunch of broccoli, cut in florets with 1/4 in stems
· 1/2 tsp sugar, for sprinkling
Ingredients – Shrimp Skewers
· 1 1/2 lbs. large (21-25 count) shrimp, peeled, deveined
· 1/2 tsp sugar, for sprinkling
Ingredients – Marinade/Drizzle
· 1 1/2 cup olive oil
· 3/4 cup lime juice
· 1/3 cup agave
· 1/3 cup GREEN ROASTED MINT concentrate, reserved from infusing skewers
· Tea-sonings: combine the following
o 2 TBS TeaSpot’s GREEN ROASTED MINT tea grounded
o 1/2 TBS cilantro
o 1/2 TBS cayenne pepper, depending how hot you want
o 1/2 TBS salt
o 1 tsp sugar
o 2 tsp basil
Preparation – Veggie Skewers & Drizzle
1. Drizzle: In a medium bowl whisk to combine oil, lime juice, agave, tea concentrate, Tea-sonings divide in thirds (1/3 for veggies, 1/3 for shrimp, 1/3 for dipping)
2. Veggies: In a large bowl add 1/3 of drizzle. Add veggies, toss to coat and let marinate in refrigerator for at least 30 minutes or up to an hour. After marinating alternate cubed veggies on infused skewers. Pack tightly and sprinkle sugar on one side.
3. Shrimp: In a large bowl add 1/3 of drizzle. Pat dry shrimp with paper towel and butterfly using a paring knife, making shallow cuts down the middle of the outside curve. Add shrimp to bowl and marinate in refrigerator for at least 30 minutes and up to a hour. after marinating, skewer shrimp by alternating directions of each shrimp. Pack each skewer tightly, about a dozen/skewer. Sprinkle one side of sugar on top.
4. Place veggies skewers, sugar side down, on one side and shrimp, sugar side down, on the other side of grill and cook on low-medium heat for 2-3 minutes, rotate & grill on other side for 1-2 minutes
5. Take off grill and serve with reserved drizzle, lightly grilled tortillas, salsa, avocado and sour cream.
Try this easy to make menu for your 4th of July BBQ and let me know how it tastes…Fill a pinata and throw a real fiesta…