Shrimp & Olive Skewers | Makin’ It! Episode 3 | Brad Leone

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 🫧🛀 ⬇️ 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 _________ Don’t forget to subscribe, ya turkeys 🦃 - @bradleone @brad_leone _________ Shot by: Ian Deveau Edited by: Hobson Feltus Assistant Editor: Molly Miller Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus _________ Local Legends and Makin’ It Theme Music | Harrison Menzel Logo Design | Dylan Schmitz MB01WKBP1S3KIGR