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grilled shrimp

BBQ and Grilling

Grilled Shrimp Kabobs

"These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing!"

Ingredients

  • 1⁄4 cup Italian dressing (zesty or regular)
  • 1⁄4 cup white wine
  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder or 1 fresh garlic clove, crushed
  • 1 dash dried cilantro
  • salt and pepper
  • 1 lb large shrimp (tails on)
  • 1 yellow squash
  • 1 zucchini
  • 1 red bell peppers or 1 green bell pepper
  • Emeril's Original Essence or creole spices
  • 1 large poblano peppers (optional) or 1 large jalapeno pepper (optional)

Directions

  • You can use tomato, onion or other vegetables also.
  • Mix the marinade in a ziploc bag, add shrimp, shake to coat.
  • Place in refrigerator for 1 hour.
  • Soak the skewers in salt water to soften so they will not burn.
  • Cut up the vegetables into large enough pieces to place on skewers.
  • Remove shrimp from bag.
  • Place left over marinade into a bowl for brushing on kabobs as they grill.
  • Alternate adding vegetables and shrimp to skewers.
  • Place kabobs on cooking sheet.
  • Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
  • Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
  • Brush Shrimp and Vegies with leftover Marinade as they cook.
  • Cook until vegies are tender, approximately 3-5 minutes per side.
  • Serve immediately!
  • Great with salad or rice dishes.

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