Shrimp Shish Kabob

Grilling is one of my favorite ways to make dinner in the summer. This is an easy shrimp marinade that packs a spicy punch! I recommend marinating the shrimp for a few hours, but you can marinate it for as little as 30 minutes if you’re short on time. You can serve this over rice, or add to tortillas for shrimp tacos! Store leftovers in an airtight container. 

This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader on August 19, 2021, page 11.

Ingredients:

• 1 pound shrimp

• 1 box of cherry tomatoes

• 1 bell pepper (any color)

• 1/4 cup olive oil

• 1/8 cup diced red onion

• 1/4 tsp black pepper

• 1/4 tsp kosher salt

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp red pepper flakes

• 1/4 tsp honey

Directions:

1. Peel, devein and rinse shrimp.

2. Place shrimp in a large Ziploc bag.

3. Add olive oil, seasonings and honey. 

4. Close the bag and shake to incorporate ingredients.

5. Place the Ziploc in the fridge and allow the shrimp to marinate for at least an hour. (I put my Ziploc inside of a large bowl to make sure none of the marinate leaks out).

6. Rinse the cherry tomatoes and set aside. 

7. Cut the bell pepper into small pieces and set aside.

8. When you’re ready to grill, put the shrimp on skewers (alternating with slices of bell pepper and tomatoes).

9. Grill on low heat for 3-4 mins on each side.

10. Take the shrimp off the grill and allow to cool for a few seconds. Remove the shrimp from the skewers using a fork. Enjoy!