Summer Shrimp Kebabs on the Barby
Barbara
Taken from the Wild Oats monthly magazine, this is a tasty dinner
ingredients
- 2 pounds extra-large shrimp, peeled and deveined
- 2 yellow or green bell pepper, cut into 1-inch pieces
- 2 medium yellow squash, cut into 1-inch thick rounds
- 2 medium zucchini, cut into 1-inch thick rounds
- 1 red onion, cut into pieces
- 1 cup olive oil
- 5 garlic cloves, minced
- 1/4 cup lime juice, fresh
- 3 tablespoons honey
- 2 tablespoons lime zest
- Salt and pepper
- Ziplock freezer bag
- Wood skewers, soaked
- SPICE MIX
- 3 tablespoons chili powder
- 3 tablespoons ground cumin
- 2 teaspoons salt
- OTHER
- Tortillas or rice
- Shredded cheese
- Salsa
- Sour cream
- Avocados, diced
- Lime wedges
- Grilled flank steak with cilantro butter
directions
- 1
Mix marinade in a large ziplock freezer bag and marinate shrimp and vegetables for 30 minutes. Heat grill.
- 2
Drain marinade and skewer shrimp and vegetables onto pre-soaked wood skewers. Sprinkle with spice mix. Brush grill with oil and grill kebabs for approximately 8 minutes. Serve with warm tortillas, shredded cheese, salsa, sour cream, and diced avocados.
notes
Kebabs are always a great option for a summer meal.
Source: Barbara
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