Memorial Day was blazin’ hot, 90+ degrees and not a cloud in the sky. Finally some real summer weather! We spent the afternoon at the beach, so we needed something quick and simple to grill when we got back. Shrimp kebabs are the ticket for quick and simple. The marinating takes a little prep, but it’s easy to get ready, throw the marinating ingredients in the refrigerator and spend the afternoon at the beach.
- 40 jumbo shrimp
- Any combination of red, yellow, orange, green bell peppers
- 1 onion
- 3-4 Finely diced Garlic cloves
- 2 Tbsp white vinegar
- 1/2 tsp thyme
- 1/2 tsp coarse ground pepper
- 1/2 tsp kosher salt
- Juice from one lemon or lime
- Some type of skewer
Mix up marinating ingredients. Chop peppers and onions into kebab-sized pieces. A tip on marinating kebabs: marinate before skewering- put the pieces in a plastic bag and pour the marinade in. Marinate for a few hours. Put the kebabs together after. It’s a lot easier that way.
After the shrimp and veggies marinate, assemble them on the skewer, 8 kebabs, 5 shrimp to a kebab, and throw them on a hot grill. Turn over after 3-4 minutes on each side, and they’re ready to eat! Serve with your favorite sides- I made some rice and grilled asparagus, Enjoy!