A bloody Mary marinade makes these steak and shrimp kebabs extra special. Skewer the proteins along with zucchini, tomato and onion for a spectacular grilled finish.
Recipe yields 8 servings
Make the marinade: In a bowl, combine the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt.
Divide the marinade between 2 plastic storage bags, reserving one bag, chilled, for later use when grilling. In the other plastic bag, add the steak and marinate, chilled, for 4 hours or overnight.
Preheat the grill to 400°. On 8 wooden skewers thread steak, zucchini, shrimp, cherry tomato, red onion and bell pepper.
Lightly coat each side of the skewer with nonstick cooking spray. Grill the kebabs, brushing with the reserved marinade, until shrimp is pink and steak is cooked to desired doneness (about 3 minutes on each side, or until steak registers 145° on a meat thermometer for rare meat). Serve immediately.