1 lb(450g)large/jumbo raw shrimpthawed and peeled, tails left on
1red bell peppercut into 1-inch pieces
1yellow bell peppercut into 1-inch pieces
1red onioncut into 1-inch pieces
For the marinade:
¼teaspoonground black pepper
Mix together the olive oil, minced garlic, lemon juice, honey, parsley, salt, and pepper in a large bowl. Toss the shrimp in the marinade, and let it chill in the fridge for about an hour.
Assemble the skewers by alternating the shrimp, bell peppers, and onions. Repeat 3 or 4 times until the kabob is filled.
Preheat your grill (or grill pan) to medium-high heat, and grill the skewers for 2-3 minutes per side. Once the shrimp is pink and opaque, it’s done.
Soak wooden skewers in water for at least 30 minutes before threading the shrimp. This helps reduce the risk of splinters in your shrimp.
Mix up the veggies. There’s no end to the vegetable variations you can make for these shrimp kabobs on the grill! I use a basic bell pepper and onion combo, but mushrooms, zucchini, squash, cherry tomatoes, corn on the cob, or even a little pineapple.
Don’t overcook the shrimp. I set the grill to medium-high heat so I get that beautiful char on the veggies by the time the shrimp are cooked. As soon as the shrimp turn from gray to pink, they’re ready to eat. The longer they cook after that, the tougher they will get.
Add a little oil. Shrimp cook so quickly, it’s easy to dry them out. Keep them protected with a little oil, like olive oil or avocado oil. I add olive oil to my grilled shrimp marinade to keep them perfectly juicy and I also love the flavor it gives.