My kids have gotten to the age where they’re teaching me their favorite recipes. One recent weekend, all three of them descended on my kitchen (and the backyard grill) to make a special family dinner. But “special” doesn’t have to be complicated. They only needed a few ingredients to make a delicious meal.
You can make this alongside a nice steak on Father’s Day — just cut the amount of shrimp per person in half if other meat will be served. Basically, this is kebabs without the skewers. Use any vegetables you like; whatever’s in season will work.
Grilled Shrimp and Vegetables
4 oz. raw shrimp, peeled, tail on (I use 31/40 size)
1/4 cup Vidalia onion, in thick chunks or slices
1 cup bell peppers, any color you like, washed and cut into thick chunks
Your favorite lemon-pepper spice blend (we like Ruth Ann’s Muskego Avenue seasoning from The Spice House)
Use a grill pan or foil tray to make sure nothing falls through the grill! Toss all ingredients in oil and season to taste. Grill until done, removing cooked food to a tray until everything is ready.
Serve this with corn on the cob and a fresh salad for a simple meal that won’t heat up the kitchen on a summer day.
Copyright 2018 Barb Szyszkiewicz