Dill & lime shrimp kebabs
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- Prep Time15 mins
- Total Time15 mins
- Makes6 kebabs
Andreas Trauttmansdorff
Ingredients
454-g bag frozen cooked peeled shrimp
2 large limes
1 tbsp olive oil
1 tbsp honey
1 tsp garlic powder
1 tsp dried dill
1 pinch salt and pepper
3 tbsp chopped fresh basil or dill
1 yellow or orange bell pepper
1/2 zucchini
6 large skewer
Instructions
Oil grill and heat barbecue to medium-high. Rinse frozen shrimp under cold running water until ice crystals melt. Pat dry with paper towels. Squeeze about 1/3 cup (75 mL) lime juice into a large bowl. Whisk in oil, honey and seasonings. Pour half into a small bowl and stir in basil.
Add shrimp to large bowl. Slice pepper and zucchini into 2-inch (5-cm) chunks. Stir into shrimp mixture. Then alternately thread shrimp, pepper and zucchini onto skewers.
Place skewers on grill. Brush with remaining oil mixture. Then discard mixture. Barbecue, uncovered, turning often, until shrimp are bright pink, 5 to 6 minutes.
Place kebabs on a platter and drizzle with reserved basil-oil mixture. Great on a bed of rice or noodles.
Nutrition (per serving)
Calories 114, Protein 15.8g, Carbohydrates 5.8g, Fat 3g, Fibre 0.5g, Sodium 114mg.
Besides being summery, these skewers look fancy! Perfect for last-minute dinners, they take little effort.