• 2 lb large uncooked Shrimp
  • (prawns or scallops could be sustituted for shrimp)
  • 1/2 cup Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Soy Sauce
  • 3 tbl Parsley
  • 2 tbl Onion
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 clove Garlic

Grilled Shrimp Kabobs Instructions :
Combine lemon juice, oil soy sauce, parsley, onion, salt, pepper, and garlic in a shallow dish; set aside. This is your marinade.

Arrange shrimp on 6-inch bamboo skewers and place in marinade, turning to coat. Cover and refrigerate 2 to 3 hours. Remove shrimp from marinade, reserving marinade. Place shrimp on rack of a lightly greased broiler pan.

Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade. Enjoy the shrimp kabobs !

Spicy Barbecued Shrimp Kabobs

Spicy Barbecued Shrimp Kabobs
A great grilled shrimp kabobs recipe to try !
  • 1/4 cup vegetable or olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme
  • 1 tablespoon chopped cilantro leaves, plus more, for garnish
  • 1 jalapeno, seeded and minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon light brown sugar or honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • 1 lime, juiced
  • 2 pounds large shrimp, peeled
  • Black Bean Relish, recipe follows
First of all in a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill.

Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides. Do not overcook!

Serve the shrimp with Black Bean Relish

*If you don't have metal skewers for grilling, bamboo skewers will work just fine. Simply remember to soak them for at least 30 minutes in warm water before threading them with ingredients, this will keep them from burning.

Black Bean Relish:
  • 4 cups cooked black beans, drained and rinsed
  • 2 cups cooked corn kernels, cut from the cob
  • 1 red bell pepper, finely chopped
  • 2 large cloves garlic, minced or 1 teaspoon minced garlic
  • 2 jalapeno peppers, seeded and finely minced
  • 1/2 bunch scallions (green onions), minced
  • 1/4 cup chopped cilantro leaves
  • 2 limes, juiced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
In a large bowl combine all of the ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with the shrimp. Finish the black bean relish with the chopped cilantro.
The grilled shrimp kabobs is ready to serve,,,enjoy the party !

Grilled Shrimp with Mango, Lime and Radish Salsa

Grilled Shrimp with Mango, Lime and Radish Salsa
  • 12 large shrimp
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 limes
  • 2 mangoes, diced
  • 4 to 5 red radishes, diced
  • 1 red onion, diced
  • 1 tablespoon chili powder
  • 1/2 bunch fresh cilantro leaves, chopped
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
First of all in a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.

Next is to remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa...enjoy the grilled shrimp kabobs..!


  • 1 lb uncooked deveined peeled large shrimp, thawed if frozen
  • 1 cup fat-free Italian dressing
  • 1 medium red onion, cut into 8 pieces
  • 1 medium bell pepper, cut into 8 pieces
  • 16 medium cherry tomatoes
  • 16 small whole mushrooms
First of all in shallow glass or plastic dish or resealable freezer plastic bag, place shrimp and dressing. Cover dish or seal bag; refrigerate 30 minutes.
2. And the heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of 4 (15-inch) metal skewers, leaving 1/4-inch space between each piece.
3. Next is to place kabobs on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning frequently and brushing several times with marinade, until shrimp are pink. Discard any remaining marinade.
High Altitude (3500-6500 ft): Cook over medium-low heat and enjoy the shrimp kabobs !.

Skewered Shrimps Kabobs with Mango Salsa

Skewered Shrimps Kabobs with Mango Salsa
A great grilled shrimp kabobs recipe to try !
Grilled Shrimp Kabobs Ingredients
  • 8 cloves of garlic, thinly sliced
  • 2 cups olive oil
  • Juice of 2 limes, about 2 tablespoons
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pounds, 10 to 12count shrimp, shelled
  • Mango Salsa:
  • 2 ripe mangos
  • 1 small bunch scallions, white and light green parts only, thinly sliced on the diagonal
  • 2 jalapenos, finely diced
  • 1 bunch cilantro, leaves only, chopped
  • Juice of 2 limes, about 2 tablespoons
  • 1 teaspoon salt
In a medium skillet over low heat, cook the sliced garlic in the olive oil till soft. Let cool, then mix in the other ingredients. On a wooden skewer place 4 or 5 shrimp, depending on size. Place in a long casserole and pour the marinade over. Marinate for at least two hours or up to 6 hours in the refrigerator, turning occasionally.

Mix all the ingredients for the Mango Salsa together in a glass bowl. Let sit about 30 minutes in the refrigerator.

Preheat a broiler or grill to high heat. Grill the skewers about 3 minutes per side. Serve on a bed of the Mango Salsa. The grilled shrimp kabobs is ready to serve...enjoy !