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Grilled Shrimp KabobsGrilled Shrimp Kabobs

Grilled Shrimp Kabobs

Careful timing is crucial to keep these subtly seasoned shrimp tender and tasty.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Shrimp Kabobs
Grilled Shrimp Kabobs
0
Servings12
Cook Time4 Minutes
Ingredients
1/2 cup + 2 tablespoons fresh lime juice
1 cup + 2 tablespoons olive oil
2 1/2 teaspoons Kosher salt
1 teaspoon freshly ground white pepper
3/8 teaspoon crushed red pepper
2 1/2 pounds raw shrimp, peeled, deveined
EQUIPMENT NEEDED: 12-24 Metal or bamboo skewers
Directions
  1. In a bowl, combine the first 5 ingredients. Transfer marinade to a food storage bag(s).
  2. Rinse the shrimp; remove any shell, if necessary. Add shrimp to the bag(s).
  3. Seal the bag(s) and refrigerate for several hours, turning the bag occasionally.
  4. Soak the bamboo skewers in water for 20-30 minutes.
  5. Drain the shrimp.
  6. Arrange 4 shrimp on each skewer for 12 entrée kabobs; arrange 2 shrimp on each skewer for 24 appetizer kabobs.
  7. Heat a grill or grill pan to medium. Spray the grill rack with no-stick cooking spray.
  8. Using the direct heat cooking method, arrange the skewers on the grill rack 5 inches over medium-hot coals.
  9. Grill the kabobs, covered, until the shrimp are opaque, which should take about 2 minutes per side (The skewers are easiest to turn with long-handled tongs).

 

0 minutes
Prep Time
4 minutes
Cook Time
12
Servings

Directions

  1. In a bowl, combine the first 5 ingredients. Transfer marinade to a food storage bag(s).
  2. Rinse the shrimp; remove any shell, if necessary. Add shrimp to the bag(s).
  3. Seal the bag(s) and refrigerate for several hours, turning the bag occasionally.
  4. Soak the bamboo skewers in water for 20-30 minutes.
  5. Drain the shrimp.
  6. Arrange 4 shrimp on each skewer for 12 entrée kabobs; arrange 2 shrimp on each skewer for 24 appetizer kabobs.
  7. Heat a grill or grill pan to medium. Spray the grill rack with no-stick cooking spray.
  8. Using the direct heat cooking method, arrange the skewers on the grill rack 5 inches over medium-hot coals.
  9. Grill the kabobs, covered, until the shrimp are opaque, which should take about 2 minutes per side (The skewers are easiest to turn with long-handled tongs).