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cooking, a summer menu for two:
Spicy Grilled Shrimp and Pepper Skewers
A very flavorful and attractive
summer dish, particularly if you use different colored peppers. Onions
would also make a very tasty addition – just substitute it for one of
1 lb. shrimp
3 bell peppers, different colors (or sub 1 pepper with an onion)
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. paprika
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. salt
30-45 minutes, less if you don't de-vein shrimp
16 wooden skewers in water.
Wash shrimp and pat dry on paper towels. Peel shells and discard.
De-vein each shrimp if you have time (use a toothpick to pull out the
long black "vein" that runs along the back of each shrimp –
if the fact that the "vein" is actually a poop chute doesn’t
bother you, feel free to skip this step).
Wash, de-seed and chop the peppers into 1" square sections.
Mince the garlic with salt. Mix the garlic-salt with lemon juice,
olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp
and peppers and toss well to coat.
Get the grill started if you’re using a charcoal grill (gas grills don’t
need to pre-heat), or if you’re doing this indoors, preheat the
Thread the skewers with the shrimp and bell pepper. Place the skewers on
a large baking sheet and pour the remaining marinade over the top.
Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut
rice or plain rice.
+ orange salad | coconut
rice | bananas foster
out these related recipes:
ribs and veggies
. laze . home.