I think I have mentioned this already once or twice, but my husband generally does not cook or bake, but he does a mean pancake breakfast and can grill anything. Because of this, I look for as many opportunities to send him out to the grill, in all kinds of weather. So today it is Fall, and everything from cookies to donuts to coffee has become Pumpkin flavored. Well, to me that is the perfect time to shake things up and pretend it’s still summer by throwing some shrimp on the barby!
18 large de-veined shrimp (for this recipe it is for 3 shrimp lovers, guidance would be 4-5 per kid, 6-8 per adult)
1 large red bell pepper
1 medium onion
Drizzle of olive oil
Sprinkling of Old Bay Seasoning or Paprika and garlic powder
Salt and pepper to taste
Equipment: Metal skewers or wooden ones soaked in water
Peel, clean and dry the shrimp. Clean and cut the lemon, pepper and onion into thick slices. Put the shrimp onto the skewers 2 or 3 at a time with lemon, pepper and onion in between each group of shrimp. Drizzle a little olive oil over all of the items on all sides, then season all of the items with the Bay seasoning, salt and pepper on all sides as well. Grill until the shrimp has turned pink and the veggies are tender. Remove everything from the skewers, squeeze the barbecued lemons over the shrimp and serve.
Best eaten over rice or with a salad. My husband loved the onion and peppers as his veggies but could supplement with some grilled eggplant