Today we're makin' Shrimp & Olive Skewers outside on the fire! Did he just say Olives? Yes.. he sure did. Shrimps AND Olives... some pickles too for good measure. Super simple. Super fun to make. Go ahead and bring these bad boys to your next family BBQ and you will be an absolute hero. Awoooooooo!

Thanks to our pals at Topo Chico for the refreshing bubble bath 🫧🛀
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⬇️ Skewers (soaked in water 2-3-4 hours)
Peeled Shrimp - marinated in olive oil, za’atar, dried mint
King Trumpet Mushrooms — sliced into 1/2-inch or 3/4ths inch or 5/8ths inch coins
Castelvetrano Olives — pitted
Cornichons — no pits no prob brah
Fresh Mint — chopped up for garnish

⬇️ Spices
Maras Biberi Red Pepper Flakes — seedless, crushed
Za’atar
Dried Mint
Sesame Seeds
Salt to Taste

⬇️ Zipper Zanger Brush Sauce
Spices above
Table Vinegar - 1 plug (??)
Dark Barrel-Aged Honey - 1 generous blob

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Don't forget to subscribe, ya turkeys 🦃
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Shot by: Ian Deveau
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Edited by: Hobson Feltus
Assistant Editor: Molly Miller
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus

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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz

Shrimp & Olive Skewers | Makin' It! | Brad Leone

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