Grilled Jumbo Shrimp Kabobs

Contributed by Mark, Service Manager for BlueAir

Jumbo shrimp work best because smaller shrimp will overcook before the veggies are done.  You can use skewers, however kabob baskets hold more food and are a lot easier to use.  The marinade also works well on chicken and beef.

1.5 lbs jumbo shrimp
½ bell pepper
½ lb mushrooms
½ onion
1 tbs. olive oil
2 tsp kosher salt

Marinade:
3 tbs. soy sauce
1 tbs. oyster sauce
1 tbs. worcester sauce
1 tsp. sesame oil
1 tsp. red wine vinegar
1 tbs. white wine
2 cloves minced garlic

Whisk together the marinade ingredients and pour over peeled shrimp in a small bowl.  Refrigerate for 30 minutes to an hour.

Cut up the veggies into bite size pieces and toss with olive oil and salt.

Spray the baskets with vegetable oil spray and fill with shrimp and veggies.  Use fresh ground pepper to taste.  Place the baskets on the hot grill and cook for about three minutes per side (all four sides).  I like to use a charcoal grill with a small chunk of oak for great smoky flavor.

Serve with rice.

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