3/20/08

Marinated Shrimp and Vegetables for Grilling

Here is a quick picture I snapped of our dinner Tuesday night. On Monday I opened two packages of E-Z Peel raw shrimp, rinsed and placed in a container and then opened my cupboards to throw a bunch of random ingredients on to marinade. I then chopped up red and green peppers and 1 1/2 onions into large chunks and added them. On Tuesday I removed the container from the refrigerator and cleaned the shrimp, threaded them onto skewers and we grilled a yummy, healthy and very 'springy' meal for dinner. It's actually one of our favorites and my husband has already requested grilled shrimp ka-bobs weekly all summer long. LOL.

Amounts. I know you want amounts. But what I want you to do is to have 'fun' with cooking and not treat it like a science experiment. Don't be scared of your food. Add and delete according to your taste and common sense. So I'll put an approximate amount behind, but really... have fun with it!



Marinade


Olive Oil - about 1/3 cup
Lime Juice - about 1/2 cup
Cayenne Pepper - 1 t (although I used 1 T because I like it spicy)
Salt
Pepper
fresh minced garlic - about 3 t to start
oregano - 1 t dried
a little cumin if you want - 1/8 t

Mix, chill and marinate for 1-2 hours if the shrimp is already peeled, and up to 24 hours if it still has a shell on it as it won't soak up as much if it has. Clean if needed, thread vegetables and shrimp on separate skewers as the vegetables will need about 3-4 minutes per side longer than the shrimp. Cook the shrimp last as it will only need about 3 minutes per side over medium high heat. The shrimp is done when it turns white/pink and has little grill lines on it. The veggies will have a golden brown edge to them and be crisp-tender.
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