Grilled Shrimp KebabsPosted: 08/14/2013
I know I haven’t posted a new recipe in awhile, but Mama took a little vacation. I’m funny when it comes to leaving home, and that’s why I hardly ever leave. I find the whole traveling process very stressful, especially when there’s airline travel involved. But, little did I know that a lovely little paradise existed 22 miles off the coast of Los Angeles.
A group of my friends (Cindy, Roberta, Wendy and Lauren) go to Catalina for a week every summer. I’ve been invited to go in the past, but I had envisioned Catalina to be nothing special, so I always declined. But for some reason my husband, and I and son #2 decided to give it a try. Well, Mama was pleasantly surprised. Actually more than just pleasantly.
Catalina is very easy to reach, no muss, no fuss. One hour on the Catalina Express and you arrive in Avalon Harbor. There’s very few cars on the island, and most people get around by golf cart. The city center is very quaint, and filled with small restaurants, shops, bars and markets. Nothing fancy mind you, but keep in mind this is a very low-key, stress-free vacation. But what wow-ed me the most was the island’s natural beauty. Sunshine every day, bright blue skies and water clear enough to see fish, dolphins and plenty of seals. And guess what…I can’t wait to go back.
My inspiration for this week’s recipe came from the Pacific Ocean. I find the visual, as well as the sound and smell of the ocean so relaxing. How better to pay homage to the Pacific than with a shrimp recipe of course!
Grilled Shrimp Kabobs
- 1/2 cup olive oil
- 1/4 cup honey
- 1/2 tablespoon freshly grated ginger
- juice from 1/2 lemon
- juice from 1/2 lime
- 2 tablespoons cilantro, finely chopped
- 4 cloves garlic, finely chopped
- pinch of red pepper flakes
- 1 pound large shrimp, peeled and deveined (leave the tail shell on)
- 1 large green pepper, cut into 1″ pieces
- 1 large yellow onion cut into 1″ pieces
- fresh pineapple cut into 1″ chunks, or you can use a 15 ounce can of pineapple, with the juice drained
- Metal skewers, or wooden skewers soaked in water
- Peel and devein the shrimp, leaving the tail shell on. Rinse the shrimp under cold water then dry with a paper towel and set aside.
- In a medium bowl, whisk together all the ingredients, except the shrimp, vegetables and pineapple. Pour off 1/4 cup of the marinade, and reserve for basting the shrimp on the grill.
- Place the shrimp in a resealable plastic bag and pour the marinade in the bag, coating all the shrimp. Place the bag in the fridge for 30 minutes.
- Take your skewers and thread the shrimp on the skewers, piercing the shrimp through the center, with both the front and tail portion going through the skewer. Thread on a piece of pineapple, then another shrimp, then the green pepper and onion. Repeat with the remaining ingredients. Place the completed skewers on a metal baking sheet.
- Spray your grill with cooking spray so the shrimp won’t stick, and heat the grill to medium high.
- Place your skewers on the grill and baste with the remaining marinade. Turn the skewers so the shrimp cook evenly on each side. All grills are different, so cook the shrimp until they are pink on the outside. Be very careful not to overcook the shrimp as they will become rubbery. As soon as they are no longer opaque, they are done.
- Serve immediately from the grill.
If you’re going to use wooden skewers for these kabobs, soak them in water for an hour or two so that they won’t burn when you put them on the grill.
To devein the shrimp, run a pairing knife down the back of the shrimp. You will see the black vein. Using the tip of your knife, cut out the vein and discard.
Always spray your grill with a little cooking spray, or brush lightly with some olive oil so that the shrimp don’t stick to the grill.