Shrimp and Veggie Kebabs


A couple of weeks ago we decided to have a cookout at work. I visited the wonderful farmers market near work and picked up flank steak, green peppers, mushrooms, onions, shrimp, corn on the cob and fresh salsa. We had a delicious lunch of steak, green pepper, mushroom, onion, and shrimp kebabs with grilled corn on the cob and salsa with chips.

Although we have access to the community grills in our apartment complex we never use them. Mostly because I'm not 100% sure how to grill. I mean I know you add the charcoal, light it and wait for it to heat up but I can't gauge cooking times on the grill and we don't have anywhere to store charcoal, so when we want something grilled we just use the Foreman.

Shrimp and Veggie Kebabs
Source: A Cookaholic Wife Original
Servings: 4
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    • 1 lb. shrimp, peeled and deveined
    • 8 oz. mushrooms, cleaned
    • 1 lb. fresh pineapple, cut into chunks
    • 2 tbs. BBQ sauce

1. Soak skewers in water and plug in the Foreman grill. (I'm sure its not really necessary to soak the skewers, but I do it out of habit.)
2. Alternate shrimp, mushrooms and pineapple onto each skewer stick.
3. Place on the Foreman grill and cook for 5-6 minutes, turning over once.
4. Brush the shrimp with BBQ sauce.

I served these with grilled asparagus and tomato slices. As you can see from the pictures, the shrimp kind of get lost on the skewers so next time I want to use larger shrimp. This definitely reminds me of summer!

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