SPICY GARLIC SHRIMP KEBABS
prep time: 30 minutes, Β serves 6
Β
INGREDIENTS
Shrimp & Vegetables
- 2 lb jumbo (16/20) shrimp peeled and deveined (we used fresh, you can use fresh or frozen).
- 1Β red onionΒ large, cut into 1" pieces
- 1Β red bell pepperΒ large, cut into 1" pieces
- 1Β yellow bell pepperΒ large, cut into 1" pieces
- 1Β green bell pepperΒ large, cut into 1" pieces
- 1Β tspΒ Mazola Corn Oil
- salt and pepperΒ to taste
Marinade
- 3Β tbspΒ EVOO
- 2Β tbspΒ honey
- 4Β tbsp garlic minced
- 1Β tspΒ red pepper flakes
- salt and pepperΒ to taste
Topping
- 3Β tbsp cilantroΒ finely chopped (optional)
- 2Β limesΒ cut into wedges
INSTRUCTIONS
- In a medium bowl, whisk together EVOO, honey, garlic, salt and pepper, and red pepper flakes.Β
- Add peeled and deveined shrimp to mixture. Lightly toss until all shrimp are covered in the mixture.
- Cover and let marinate in the fridge for 10-30 minutes. Heat up the grill while the shrimp are marinating.
- Cut up the onion and red bell peppers into 1" squares. In a bowl, toss with 1 teaspoon EVOO, and salt and pepper, to taste.
- After your shrimp are done marinating, add shrimp and veggies to your skewer, in this order; shrimp, onion, red bell pepper, shrimp, yellow bell pepper, green bell pepper, and repeat until full. You'll have 5 shrimp on each skewer, and you'll start and end with a shrimp.
- Once the grill is ready, grill over direct heat for 3-4 minutes per side. All grills vary so you'll want to keep an eye on these as they're grilling. Keep checking so they don't burn, while making sure to get some char marks from the grill.
- Squeeze the juice from one lime wedge over the finished skewers. Use the remaining lime wedges to squeeze over the skewers as you eat them, if you'd like. Sprinkle with chopped cilantro
Enjoy!
Β