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This goes wonderfully with our Grilled Shrimp with Chimichurri.

Whole Living, July/August 2010

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Servings:
10
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Ingredients

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Directions

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  • Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 3 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer). Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.

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