Description
A simple yet impressive dish featuring juicy shrimp and colorful bell peppers brushed with a buttery lemon garlic sauce, perfect for summer grilling.
Ingredients
- 1 pound peeled and deveined raw jumbo shrimp (16-20 count per pound)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 1 red onion, cut into bite-sized chunks
- Salt and pepper to taste
- ½ teaspoon smoked paprika
- 3 tablespoons melted butter
- 2 tablespoons finely minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Olive oil for greasing the grill
Instructions
- Preheat the grill to medium-high and clean the grates with a grill brush, then grease with olive oil.
- Thread the shrimp and vegetable chunks onto metal or soaked wooden skewers, alternating between shrimp, peppers, and onion.
- Season the skewers with salt, pepper, and smoked paprika on both sides.
- Whisk together melted butter, minced garlic, fresh lemon juice, and parsley in a small bowl.
- Baste the skewers with the lemon garlic butter on both sides, reserving some for later.
- Grill the skewers for 3-4 minutes per side, until shrimp are pink and opaque and vegetables are tender with charring.
- Brush remaining lemon garlic butter over the skewers and grill for an additional 10 seconds.
- Serve immediately on a platter.
Notes
Jumbo shrimp work best for skewers; be careful not to overcook them as they can become rubbery. Fresh garlic and lemon juice make a significant difference in flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American