Nothing says “summer” like grilled shrimp kebabs, am I right?
True to East Coast form, we went directly from frozen tundra to middle of summer without any hint of spring. Last week temperatures crept into the upper eighties and the humidity has been full blown, but our electric bill is less than half of what it was in the dead of winter, so you won’t hear me complaining! (…much)
My favorite part about the warmer weather is being able to stand outside and grill in flip flops and short sleeves. Notice I didn’t say “my favorite part about the warmer weather is being able to grill,” because if you’ve followed this blog for any amount of time you know that The Husband and I have been known to grill in the middle of a snowstorm. But I have to be honest, I find it so much more enjoyable when my UGGS are not required.
The most time consuming part about this recipe is chopping your vegetables and constructing the skewers – once they’re on the grill they don’t take long at all to cook! For these we used my favorite uncooked Argentinian red shrimp (compliments of Trader Joe’s when they have it in stock), green and yellow bell peppers, zucchini, grape tomatoes, pineapple, and mango. Once we made our skewers we sprinkled them with a hint of Tony Chachere’s Creole seasoning to add a little heat to our sweet, and tossed our skewers on the grill for a couple of minutes!
These skewers could very well serve as a meal in their own right, but we went one better and served them up with a perfectly juicy grilled steak and the leftover zucchini slices that didn’t fit on our skewers. Yum. I heart summer grilling.
Tropical Shrimp Skewers
prep time: 20 minutes
cook time: 5-10 minutes
1 pound uncooked shrimp
1 green pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into half moons
1-2 cups grape tomatoes
1 mango, cut into chunks
1-2 cups fresh pineapple chunks
Tony Chachere’s creole seasoning (to taste)
Preheat your grill to high. Create your skewers by alternating shrimp, vegetables, and fruit chunks. Toss lightly with olive oil and creole seasoning. Grill the skewers about 7-10 minutes, turning occasionally, until shrimp is opaque and vegetables are crisp-tender. Enjoy!