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HOW TO MAKE GRILLED SHRIMP KABOBS

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Grilled Shrimp with Mango, Lime and Radish Salsa



Grilled Shrimp with Mango, Lime and Radish Salsa
Ingredients
  • 12 large shrimp
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
Salsa:
  • 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
INSTRUCTIONS
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..!
grilled-shrimp-kabobs-1.

GRILLED SHRIMP KABOBS 1















GRILLED SHRIMP KABOBS 1
INGREDIENTS
  • 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
INSTRUCTIONS
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 !.