Cook Chatty Cathy
New member
Cleaned, shelled, and deveined fresh Shrimp
Bell Pepper Cut into chunks
Red Onion chunks
Grape "cherry" Tomatoes
Whole mushrooms
Soak Bamboo skewers in water for approx. 15-30 minutes
Place shrimp and veggie wedges onto skewers, skewering the shrimp length wise and alternating veggies per every 3 shrimp. IE: A tomoto, a slice of pepper a slice of onion, 3 shrimp, repeat end with a whole mushroom button. Leave enough room at the end to turn the K-bobs when grilling.
When coals are "white hot" place each K-bob onto grill, sprinkle with your choice seasoned salt (I use adobo) then brush with a mixture of melted butter or EVOO, roasted garlic, and lemon juice. Leave on grill a few minutes until the shrimp turns pink, turn over and let other side cook, be sure to brush with the melted butter mixture. Cook only until shrimp is done- Do not over cook! Veggies will be cooked al-dente', this goes well with Yellow Rice as a side.
Bell Pepper Cut into chunks
Red Onion chunks
Grape "cherry" Tomatoes
Whole mushrooms
Soak Bamboo skewers in water for approx. 15-30 minutes
Place shrimp and veggie wedges onto skewers, skewering the shrimp length wise and alternating veggies per every 3 shrimp. IE: A tomoto, a slice of pepper a slice of onion, 3 shrimp, repeat end with a whole mushroom button. Leave enough room at the end to turn the K-bobs when grilling.
When coals are "white hot" place each K-bob onto grill, sprinkle with your choice seasoned salt (I use adobo) then brush with a mixture of melted butter or EVOO, roasted garlic, and lemon juice. Leave on grill a few minutes until the shrimp turns pink, turn over and let other side cook, be sure to brush with the melted butter mixture. Cook only until shrimp is done- Do not over cook! Veggies will be cooked al-dente', this goes well with Yellow Rice as a side.