When you are preparing grilled shrimp kabobs, don't be afraid to experiment. Fruits and vegetables that grill well and taste divine with shrimp include pineapple, bell peppers, red potatoes and cherry tomatoes. Other foods that might not be as colorful but were practically made to be served on kabobs include mushroom caps, small onions and hunks of firm banana.
Choosing Skewers
The type of skewer you use is important. While wooden skewers work well, the skewers can, and often do, catch on fire, and burned food can be a party breaker. If you have a choice, don't take chances. Metal kabob skewers will not catch on fire. In fact, metal skewers are great heat conductors, helping the food cook from the inside.
But metal kabob skewers also tend to be once again the length of a plate and can end up being very awkward. For this reason, you may want to pick up a few packages of curved metal skewers. Curved skewers fit a plate perfectly and are much more pleasing to the eye than long, cumbersome metal skewers or charred wooden skewers. Figure on one or two skewers per plate.
Recipe for Grilled Shrimp Kabobs
Ingredients You Will Need:
2 dozen parboiled shrimp
Green pepper
Baby red potatoes
Fresh pineapple chunks
Firm banana chunks
Non-stick spray garlic oil
Sea Salt
1 tablespoon garlic, crushed or powdered
Butter, softened
Lemon wedges
Wash and drain the shrimp. Wash and cut up the vegetables. Spray the skewers with oil. Alternate the shrimp and vegetables on the skewers. Spray the food with the non-stick olive oil, and sprinkle with sea salt. Grill directly on the grill for about 15 to 20 minutes, turning as needed.
You can wrap the entire skewer with foil, if you like, and then add a dab of butter to the mix, but in essence you will be steaming the vegetables more than actually grilling them. It's best to just place the skewers on the grill and then be attentive.
Mix the garlic and softened butter together, and place a tablespoon on each plate. Serve with butter and lemon wedges.
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