Description

Grilled Spiced Shrimp Kabobs encapsulate the essence of summer on a skewer. They transport your palate to a tropical paradise, featuring exquisitely seasoned shrimp and an assortment of vibrant vegetables that turn every bite into a burst of delightful flavors.

Ingredients

Shrimp Skewers:

8 metal skewers or wooden skewers*

1-1/4 lbs. extra-large peeled deveined shrimp

24 large peeled deveined shrimp

1 c cherry tomatoes, halved

1 small red onion, cut into 1-2” pieces

1 red or yellow bell pepper, cut into 1-2” pieces

Marinade Ingredients:

2 garlic cloves, minced

1 T. fresh basil, chopped

1 T freshly squeezed lemon juice

1 T extra virgin olive oil

Sea salt and black pepper to taste

Zhoug Sauce Ingredients:

1 c. fresh cilantro, chopped

1 c. fresh parsley, chopped

4 fresh jalapeño peppers, stems and seeds removed

1/2 c. extra virgin olive oil

4 medium garlic cloves

Approximately 1 t. sea salt, more or less to taste

1 t. cumin

1/2 t. ground coriander

1/2 t. chili flakes

To Serve: This is best served hot right off the grill.

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Instructions

Add shrimp to a deep bowl with the marinade ingredients (garlic, basil, lemon juice, olive oil, sea salt and black pepper to taste). Mix and let shrimp marinate 30 minutes.

In the meantime, prepare Zhoug sauce. In the bowl of a food processor, add cilantro, parsley, jalapeño peppers, garlic, salt, cumin and chili flakes. Pulse until everything is combined.

With the processor running, slowly add olive oil and pulse until it turns into a thick sauce.

Thread onto skewers, alternating shrimp, tomato, onion, shrimp, tomato, bell pepper, ending with a shrimp. Repeat until all skewers are full.

Preheat grill or grill pan over medium-high heat. Reduce heat to medium. Lightly oil grill grate. Cook shrimp until no longer translucent, 2-3 minutes per side. Watch carefully as shrimp cook very quickly and will become rubbery if overcooked.
Remove from grill onto a serving platter. Serve with Zhoug sauce.
Enjoy!

Notes

Testing Note: This recipe was tested using uncooked peeled deveined large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.

Prep Time: 45 minutes
Cook Time: 6 minutes