Shrimp Kabobs
Right before we head out on a trip, I always go into “use up the stragglers” mode — all those lingering, slightly sad veggies hiding in the fridge. Today’s lineup: half an onion, one lonely zucchini, a handful of cherry tomatoes, and some baby sweet peppers.
Normally I’d turn this into a fried rice or a quick bowl, but I was craving something a little lighter… and my garden is absolutely overflowing with basil right now. I’ve already made two batches of homemade basil salt (recipe coming soon!), so this felt like the perfect excuse to use a little and give those veggies a second life.
The result was hearty, healthy, and unbelievably easy — the kind of clean‑out‑the‑fridge meal that somehow tastes like you planned it all along.
Basil Lemon Marinade
This bright and easy Basil‑Lemon Chili Marinade is perfect for quick weeknight grilling. It comes together in minutes and works beautifully with shrimp, chicken, and whatever veggies you’ve got in the fridge. Don't marinate too long or the lemon juice will start to "cook" the protein.
Marinade Ingredients:
• 1/4 cup basil olive oil (regular olive oil works too)
• Juice of 1 fresh lemon
• 1 tsp garlic powder
• 1 tsp Calabrian chili paste
• 1 Tbsp fresh basil, chopped
• Basil salt + black pepper to taste
Marinate your shrimp or chicken and mixed vegetables for 30 minutes, then grill until lightly charred and delicious. I used shrimp, baby peppers, onions, cherry tomatoes, and zucchini — simple and so flavorful. Pro tip: Grill shrimp separately so they don’t overcook.
A fresh, summery recipe you’ll want to save for busy nights and backyard dinners.
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