Recipe ingredients
- Roasted garlic marinade
- 2 pounds fresh or frozen uncooked large shrimp in shells
- 1 medium red bell pepper, cut into 1-inch squares and blanched
- 1 medium yellow bell pepper, cut into 1-inch squares and blanched
- 1 medium red onion, cut into quarters and separated into chunks
Recipe method
- Prepare roasted garlic marinade.
- Peel shrimp (if shrimp are frozen, do not thaw, peel in cold water).
- Make a shallow cut lengthwise down back of each shrimp. Wash out vein.
- Pour 1/2 cup of the marinade into small resealable plastic bag. Seal bag and refrigerate until serving.
- Pour remaining marinade into large resealable plastic bag.
- Add shrimp, bell peppers and onion, turning to coat with marinade.
- Seal bag and refrigerate at least 2 hours but no longer than 24 hours.
- Brush grill rack with vegetable oil.
- Heat coals or gas grill for direct heat.
- Remove shrimp and vegetables from marinade. Drain well. Discard marinade.
- Thread shrimp and vegetables alternately on each of six 15-inch metal skewers, leaving space between each.
- Grill kabobs uncovered 4 to 6 inches from hot heat 7 to 10 minutes, turning once, until shrimp are pink and firm.
- Place kabobs on serving tray.
- Cut a tiny corner from small plastic bag of reserved marinade, using scissors.
- Drizzle marinade over shrimp and vegetables.
Other sea recipes:
Honey thyme grilled shrimp recipe
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