Grilled Shrimp Kabobs
with Pineapple & Peppers
Ingredients:
1 pound raw, tail-on shrimp, peeled and de-veined
1 lime, juiced
2/3 cup olive oil, divided
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 each yellow, red, and green bell pepper, sliced into 1-inch wedges
2 cups fresh pineapple, sliced into 1 inch chunks
1 red onion, peeled and sliced into 1 inch chunks, being mindful to keep layers intact
4 jalapenos, sliced into 1/2 inch slices
Salt & fresh ground black pepper
Cilantro, for serving
1 lime, juiced
2/3 cup olive oil, divided
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 each yellow, red, and green bell pepper, sliced into 1-inch wedges
2 cups fresh pineapple, sliced into 1 inch chunks
1 red onion, peeled and sliced into 1 inch chunks, being mindful to keep layers intact
4 jalapenos, sliced into 1/2 inch slices
Salt & fresh ground black pepper
Cilantro, for serving
Directions:
Combine lime juice and 1/3 cup olive oil with the spices in a large bowl. Add thawed shrimp and toss completely to combine.
Cover with plastic or a plate to cover the bowl and place in the refrigerator for 30 minutes as you prep the other ingredients.
Cut the peppers, red onion, pineapple, and jalapenos.
Add to a large bowl and toss with remaining 1/3 cup olive oil.
When shrimp is done marinating remove from the refrigerator.
Alternating between marinated shrimp and vegetables, thread ingredients onto the skewers.
Brush the veggies with the leftover marinade.
Heat grill over medium heat (about 400°F). Add skewers to the grill and cook, rotating regularly to promote even cooking and charring.
Cook until vegetables are tender and shrimp are cooked through. Garnish with cilantro on a serving platter.
Cover with plastic or a plate to cover the bowl and place in the refrigerator for 30 minutes as you prep the other ingredients.
Cut the peppers, red onion, pineapple, and jalapenos.
Add to a large bowl and toss with remaining 1/3 cup olive oil.
When shrimp is done marinating remove from the refrigerator.
Alternating between marinated shrimp and vegetables, thread ingredients onto the skewers.
Brush the veggies with the leftover marinade.
Heat grill over medium heat (about 400°F). Add skewers to the grill and cook, rotating regularly to promote even cooking and charring.
Cook until vegetables are tender and shrimp are cooked through. Garnish with cilantro on a serving platter.
Notes:
Serve over Coconut Lime Cilantro Rice and/or with a dressed green salad.
If you're using wooden skewers, soak them for 20 minutes prior to grilling. This prevents the skewers from getting too charred on the grill.
For the chili powder, try to use a quality spice, not the crap called chili powder that can be found in most grocery stores. That stuff is a muddled blend of many low-quality peppers. Try to find a good single-pepper powder, like habañero, Ancho, or New Mexico. It makes a big difference.
If you're using wooden skewers, soak them for 20 minutes prior to grilling. This prevents the skewers from getting too charred on the grill.
For the chili powder, try to use a quality spice, not the crap called chili powder that can be found in most grocery stores. That stuff is a muddled blend of many low-quality peppers. Try to find a good single-pepper powder, like habañero, Ancho, or New Mexico. It makes a big difference.