Grilled Shrimp Skewers
Servings: 4
Ingredients
SKEWERS
- 1 pound uncooked large shrimp (about 25)
- 3 varietals tri-colored bell peppers 1/4-1/2 of each (I used 1/4 of the peppers per color for the skewers. I made extra, and made one skewer for just the peppers)
- 1/2 pineapple (Cut into chunks using half of the pineapple for the skewers. Then I used the other half, and grilled skewers of just the pineapple.)
MARINADE
- 1 tablespoon olive oil
- 1 whole lime (juice of one whole lime)
- 1 tablespoon honey
- 2 cloves chopped garlic
- 1 tablespoon parsley (chopped)
- 1/2 teaspoon chili powder
- sprinkle chili lime salt
Instructions
- If using wooden skewers, pre-soak them in water for approximately 30 minutes. This way they won't burn when grilling.
- Prepare the shrimp by peeling of the shells, and deveining them. When done, set aside. Also, the shrimp can be purchased with this already done.
- In a medium size bowl or a large ziplock bag, add all the marinade ingredients but do not add the chili lime salt.
- Add the shrimp to the marinade making sure they're all coated. Cover the shrimp, or seal the bag and place in the refrigerator for about 20 minutes.
- Prep the bell peppers, and pineapple. Bell peppers: cut into 2" strips, then cut them into about 4-5 pieces. Pineapple: cut into half, remove the rind and core, and cut into chunks.
- Preheat grill on medium heat.
- Thread the shrimp, pineapple, and bell peppers on the skewers. Alternating the ingredients. Sprinkle the chili lime salt over both sides of the skewers.
- Grill the shrimp for 3-4 minutes per side until pink. Then remove, and plate them still on skewers. Squeeze with lime, and sprinkle with chopped parsley.
Notes
Complete the meal with a fresh salad, veggies, or rice.