Grilled Shrimp and Vegetables

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

Per serving:
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
Olive oil
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.

grilled shrimp and vegetables (3)C

grilled shrimp and vegetables 1 serving


Copyright 2018 Barb Szyszkiewicz

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