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Monday, 30 June 2014

Easy & Delicious Shrimp Skewers

There's nothing like being able to cook things on the BBQ when it's hot - but luckily, you can also make these wrapped in foil wraps and either cook on the BBQ or even cook the foil-wrapped packets in the oven!** Win-win!  I like using metal skewers since you don't have to think in advance and soak them, but you can use wooden skewers, too. Just make sure to soak them overnight before you prep them.  I love using vidalia onions when they're in season. They're wonderfully sweet and cook up nicely.  They're a great combination with the shrimp, hint of lemon, and red pepper.  Make sure to prepare a side of rice (I made a quinoa and wild rice blend in the picture here), and steamed a some green beans & carrots. Enjoy!

Freshly BBQ'd and ready to eat, served with a side of quinoa/rice and steamed veggies!

Easy & Delicious Shrimp Skewers
Makes ~6-8 skewers, Serves 4

Start cooking 1 cup quinoa/wild rice mix or rice of your choice to serve on the side with your skewers.

2-3 big handfuls of shrimp, peeled & deveined (tails on or off)
1 red bell pepper, chopped into large pieces
1/2 vidalia onion, chopped into large pieces

Thread onto skewers shrimp, bell pepper and onion.  I tend to use a few onion slices together since they're thin.  You can alternate randomly, i.e. onion, pepper, 2 shrimp, pepper, shrimp, onion, pepper, 2 shrimp.  Don't worry if you have a little extra of anything, since you can wrap it right up foil and cook it alongside the skewers on your BBQ. See note below*

Brush the skewers with lemon-infused olive oil (or mix together a squirt of fresh lemon juice and olive oil).  You can grind a bit of salt & pepper on them, if you like.

Cook over medium-low heat on your BBQ, turning every couple minutes.  When your shrimp have turned from blue/grey to pink/red they are done!  Every BBQ is different, but I found they took ~5-6 minutes.

Remove from heat and serve immediately. You can serve on skewers or remove from skewers (as I did, since I'm using metal skewers and serving kids) and serve with a side of rice and steamed veggies.

* Foil packets on the BBQ: If you have extra shrimp, onions, peppers: Using double layer of foil, place the extras in the middle of the foil.  Drizzle over a bit of lemon-infused olive oil. To seal the foil wrap: Pull two opposite sides of foil together, rolling them down together in the middle. Pinch together and roll up the other two sides.  You can place this packet on the grill and the shrimp will steam in a few minutes.  You can always remove it from the grill, carefully open to see if it's done and return it to the BBQ if it needs more time.

** Bake in the oven:Yes, you can cook foil-wrapped packets of the shrimp, onion and peppers in a regular oven.  I'd recommend making ~ 3-4 foil packets and placing them on a cookie sheet.  Bake for 15-20 minutes at 400F.

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