Shrimp Kabobs
Get ready to spice up your summertime grilling with this delicious shrimp kabob recipe from our friend Amanda at Saporito Kitchen.
Fresh shrimp and vegetables are seasoned and grilled, then finished off with Miller's Banana Pepper Sauce for a light and fresh meal with a bit of a kick!
INGREDIENTS:
1 large orange bell pepper
1 medium zucchini
½ medium red onion
36 uncooked peeled and de-veined 24/30 shrimp, approximately 1 ¼ - 1 ½ lbs.
¼ cup olive oil
1 ½ tsp. kosher salt
1 tsp. black pepper
1 tbsp. chopped garlic
¾ cup Miller's Hot Banana Pepper Sauce (plus extra for serving)
DIRECTIONS:
Chop bell pepper, zucchini, and onion into 1 - 1 ½ inch pieces that are approximately the same size as the shrimp. A total of 12 pieces of bell pepper, 12 pieces of zucchini, and 6 pieces of onions are needed for the kabobs.
Place chopped vegetables and shrimp in a large mixing bowl with olive oil, garlic, salt, and pepper and toss gently to combine. Place in the refrigerator for 20 minutes to marinate.
Preheat the grill to medium high heat, approximately 375˚.
While the grill is preheating, skewer the shrimp and vegetables on the skewers, alternating shrimp and vegetables so there is a total of 6 shrimp, 2 pieces of bell pepper, 2 pieces of zucchini, and 1 piece of onion on each kabob.
Cook kabobs on the preheated grill for approximately 3-4 minutes on each side until the shrimp are a pinkish-orange color and no longer opaque.
Brush shrimp kabobs generously with Miller's Banana Pepper Sauce and cook for an additional 1 minute on each side.
Serve grilled shrimp kabobs with extra mustard for dipping.
For more tips, check out the detailed recipe at Saporito Kitchen.