Spicy Grilled Shrimp and Pepper Skewers

Name: Spicy Grilled Shrimp and Pepper Skewers
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 4 serving(s)
Ingredients: 1 lb shrimp; 3 bell peppers, different colors (or sub 1 pepper with an onion); 2 garlic cloves; 1/2 teaspoon cayenne pepper; 1 teaspoon paprika; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon salt

Submitted by Heather U.

"From Digs Magazine, June 2001. To make it easier, you can purchase shrimp that have already been peeled and deveined."

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Ready In:: 31mins
Ingredients:: 8
Serves:: 4

ingredients

1 lb shrimp
3 bell peppers, different colors (or sub 1 pepper with an onion)
2 garlic cloves
¹⁄₂ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt

directions

Soak 16 wooden skewers in water.
Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp – if the fact that the "vein" is actually a poop chute doesn’t bother you, feel free to skip this step).
Wash, de-seed and chop the peppers into 1" square sections.
Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat.
Get the grill started if you’re using a charcoal grill (gas grills don’t need to pre-heat), or if you’re doing this indoors, preheat the broiler.
Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top.
Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.