Grilled Shrimp Kebabs

Ingredients

• 2 servings warm bulgur wheat pilaf 
• 0.5 cup butter softened
• 8 large cherry tomatoes 
• 1 tablespoon chives fresh minced
• 2 tablespoons orange juice fresh
• 1 tablespoon orange zest grated
• 0.3 teaspoon cracked pepper black
• 2  poblano chiles cut into pieces
• 0.3 teaspoon salt 
• 1  shallots minced
• 1 pound shrimp deveined peeled

Equipment

• bowl
• grill
• skewers

Directions

1. Combine first 7 ingredients in a bowl.
2. Thread shrimp, chiles, and tomatoes on skewers.
3. Brush with 1/4 cup butter mixture, and cover. Prepare pilaf.
4. Grill skewers over medium-hot coals 3 minutes on each side or until shrimp are done.
5. Brush with remaining butter mixture.
6. Wine note: Natalie MacLean, author of Red, White, and Drunk All Over, suggests pairing the kebabs with Villa Maria Sauvignon Blanc, a refreshing New Zealand white. Its citrus and herbal aromas complement this dish.