Spicy Grilled Shrimp and Pepper Skewers |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From Digs Magazine, June 2001. To make it easier, you can purchase shrimp that have already been peeled and deveined. Ingredients:
1 lb shrimp |
3 bell peppers, different colors (or sub 1 pepper with an onion) |
2 garlic cloves |
1/2 teaspoon cayenne pepper |
1 teaspoon paprika |
2 tablespoons olive oil |
2 tablespoons lemon juice |
1 teaspoon salt |
Directions:
1. Soak 16 wooden skewers in water.
2. 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).
3. Wash, de-seed and chop the peppers into 1 square sections.
4. 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.
5. 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 broiler.
6. 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.
7. Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.
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