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Mediterranean Shrimp and Artichoke Kabobs

This is from a recipe book that has eye health as its primary concern! The olive oil and the antioxidants help keep your eye healthy! Enjoy:-)

For the Marinade:

3 T olive oil
3 – 4 cloves of garlic, minced
1658316_1164829343541577_7508206453191368612_o 1/2 cup lemon juice
 Zest of 2 lemons
1/2 cup scallions, minced

 1 tsp paprika, smoked or sweet
1 T dried Italian herbs
1/2 tsp pepper
1/2 tsp sea salt

For the Kabobs:
2 lbs extra large shrimp, peeled and deveined
3 (14 oz) cans artichoke hearts, packed in water, drained
14 skewers (If wooden, soak in water for 30 minutes.)
Parsley, roughly chopped, for garnish
1 lemon, cut into wedges, for garnish

Directions:
Prepare an indoor or outdoor grill.
For the marinade, combine all ingredients.
Add shrimp to a bowl. Pour half the marinade over top.
Lightly squeeze artichoke hearts to remove excess water. Place in a bowl and add the rest of the marinade.
Cover shrimp and artichoke hearts; refrigerate 30 minutes.
Alternately thread shrimp and artichokes on skewers, leaving a small space between.
Grill kabobs 4 to 5 minutes on each side or until shrimp are pink and slightly firm to the touch.
Garnish with parsley and lemon wedges.