Description
A simple yet impressive dish featuring plump shrimp and colorful bell peppers, brushed with a buttery lemon garlic sauce and grilled to perfection.
Ingredients
- 1 pound peeled and deveined raw jumbo shrimp (16-20 count per pound)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks (or substitute yellow)
- 1 red onion, cut into bite-sized chunks
- Salt and pepper, to taste
- ½ teaspoon smoked paprika
- 3 tablespoons melted butter
- 2 tablespoons finely minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Olive oil for greasing the grill
Instructions
- Preheat your grill to medium-high and clean the grates with a grill brush, then grease them with olive oil to prevent sticking.
- Thread shrimp and vegetable chunks onto skewers, alternating between shrimp, bell peppers, and onions.
- Season the skewers with salt, pepper, and smoked paprika on both sides.
- In a small bowl, whisk together melted butter, minced garlic, fresh lemon juice, and chopped parsley.
- Use a basting brush to coat both sides of the skewers generously with the lemon garlic butter, reserving some for finishing.
- Grill the skewers for 3-4 minutes per side until the shrimp turn pink and opaque and the vegetables are tender with slight charring.
- Brush the remaining lemon garlic butter over the skewers and let them cook for an additional 10 seconds.
- Remove from grill and serve immediately on a platter.
Notes
Serve as an appetizer, light lunch, or a complete dinner with sides. The skewers adapt beautifully to any meal format, and leftovers are great cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean